Roasted Beet Hummus
Here’s an easy snack or hors d’oeuvre for your next party. The addition of beans gives it a creamy texture and due to the beets it has a beautiful color and sweetness. This would be a great recipe to make on a Sunday night, along with cutting up your vegetables and portion it out for the week for a feel good, healthy, delicious snack for the next few days.
Tips:
You can buy cooked beets in the produce section of the grocery store to make this even easier.
To roast a beet, preheat your oven to 400 degrees. Place your beet in piece of foil, drizzle with some olive oil. Seal the foil and roast it on a baking sheet until a knife pierces the beet easily. Allow the beet to cool slightly and the skin will easily peel off. Make a bunch at one time and use them in salads too.
Locally, we can find golden beets and the red ones used here. Both are delicous.
Don’t like beets? Roast a few carrots whole and use them. It’s really good!
Refrigerate in an airtight container up to three days.
Roasted Beet Hummus
Originally from www.marthastewart.com
PREP 1 hour
COOK 2 minutes
Makes 6 servings
INGREDIENTS
1 chopped clove garlic
1 large beet, roasted
1 cup canned white beans
2 Tbsp lemon juice
2 Tbsp extra-virgin olive oil
Coarse salt and freshly ground black pepper
Fennel, carrots, celery, cucumbers, peppers, whatever you like, for serving
INSTRUCTIONS
In a blender or food processor, puree garlic, beets, beans, lemon juice, and olive oil.
Season with salt and pepper. Serve with cut up vegetables.