Beet Hummus

Beet Hummus
Yield: 2 cups


  • 1 beet
  • 1 garlic clove (unpeeled)
  • 15 ounces white beans
  • 1/2 lemon
  • 1/4 cup olive oil
  • 1 teaspoon salt

Make It

1. Wrap a beet and an unpeeled garlic clove loosely in foil. Roast at 400 degrees F for 45 minutes or until beet is tender. Remove skin from beet and garlic. (Or use 5 canned beets and a raw garlic clove.)

2. In a food processor, puree beets and garlic with 15 oz. canned white beans (rinse and drain them first to remove some of the sodium), the juice of 1/2 lemon, 1/4 cup olive oil, and 1 tsp. salt.