Easy Appetizers – Roasted Red Beet & White Bean Hummus
A big thank you to reader Kim who suggested I make a batch of beet hummus with my found winter beets that were hiding under the soil a while back. I slightly adapted the recipe she sent in and absolutely love the way this hummus turned out! Here is the recipe for the beet hummus:
Ingredients For Beet Hummus
2 medium beets, roasted
15 oz can of white beans, rinsed and drained
1 large garlic clove, peeled
1 1/2 teaspoons lemon juice
1/4 cup olive oil
1 teaspoon salt
Directions
Preheat oven to 400 degrees.
After you have scrubbed and peeled your beets, cut them in half and toss with a wee bit of salt, pepper and olive oil. Roast beets in the oven until tender {about 45 minutes}.
Place cooled beets, peeled garlic, lemon juice, beans, olive oil and a dash of salt and pepper in a blender {or food processor} and blend until nice and smooth.
Serve with fresh vegetables or fancy crackers. 🙂
~Mavis
Find more healthy recipes on my recipe page.
Looking for a few more awesome dips? Check out the book Skinny Dips by Diane Morgan, it rocks!
Mrs. Hillbilly says
I would love to taste this too! Any left overs?
Mavis says
Gone! 😉
Angela says
This would be a good dish for Valentine’s day; it is the right color. 🙂
Veronica says
I thought for sure my kid would love this (It’s pink!), but they thought it tasted “like plastic”. It had a really beet-y flavor and was too earthy for the kids I guess. (They like raw beet greens in smoothies, so I thought they might like this.) I served it with carrot sticks, fresh picked green beans (from the garden), and crackers. We will not be making this again, sorry.
Mavis says
That earthy flavor is what I love best about it! Sorry it didn’t work out for you!