Roasted Beet and White Bean Hummus

Don’t you just love how gorgeous this looks? I do! It’s almost as pretty, ~~or maybe as pretty~~, depending on your favorite color, as my Red Pepper Hummus .

Beets are so good for you and when I am training and running high miles, I consume Shalane’s Beet Smoothie almost three or four times a week! I promise, even non-beet lovers will love this smoothie! Since I had some left over cooked white beans, extra beets, I decided to whip up some hummus for a an appetizer for my next dinner party.

To be honest, I was a bit hesitate to taste it even though it looked absolutely delicious! “Would it taste to earthy since beets tend to sometimes be over powering?” It was CRAZY DELICIOUS. I think the lemon, garlic, and good olive oil mellow the “beetness” flavor. My friends agreed! So here we go….Roasted Beet White Bean Hummus is born!

What I love most about this hummus is….

The color is gorgeous…PRETTY IN PINK.
It’s Lemony and Garlicky!
Beets,beans, etc are Full of vitamins and minerals
It’s SIMPLE to prepare

How simple? If you have left over roasted beets, all you need to do is throw in a small beet in your food processor or blender and whisk away. This will last about a week in the fridge but ours never lasts that long.

ROASTED BEET & WHITE BEAN HUMMUS

INGREDIENTS:

1 small roasted beet
1 15-oz. can cooked white cannelloni beans
1 large lemon (zested)
1/2 large lemon (juiced)
1 healthy pinch salt and black pepper
2 large cloves garlic (minced)
2 heaping Tbsp tahini
1/4 cup extra virgin olive oil

DIRECTIONS:

Once your beet is cooled and peeled, quarter it and place it in your food processor or blender. Blend until in small pieces.
Add remaining ingredients except for olive oil and blend until smooth.
Drizzle in olive oil as the hummus is mixing.
Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.

[reminder]Do you have a favorite snack? [/reminder]