Roasted Beet Hummus

Whole Living, January/February January/February 2013
  • Yield Serves 6
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  • 1 chopped clove garlic
  • 1/3 cup chopped roasted beets
  • 1 cup cooked white beans
  • 2 Tbsp lemon juice
  • 2 Tbsp extra-virgin olive oil
  • Coarse salt and freshly ground black pepper
  • Fennel, for serving


  1. Puree garlic, beets, beans, lemon juice, and olive oil. Season with salt and pepper. Serve with fennel.

Cook's Note

Refrigerate in an airtight container up to three days.

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