Roasted Beet Hummus
Whole Living, January/February January/February 2013
- 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
- Puree garlic, beets, beans, lemon juice, and olive oil. Season with salt and pepper. Serve with fennel.
Refrigerate in an airtight container up to three days.
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