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Red Beet and White Bean Hummus

2.80 from 5 votes
Print Recipe
Author: Catherine McCord
Prep Time 45 minutes
Total Time 50 minutes

Ingredients  

  • 1 Medium Beet
  • 1 15 ounce can white beans, rinsed and drained
  • 1 large garlic clove, unpeeled
  • Juice of 1/2 Lemon (about 1/2 Tbsp)
  • 1/4 Cup olive oil
  • 1 Tsp kosher salt

Instructions 

  • Preheat oven to 400 degrees.
  • Wash beet well and place with garlic clove on a sheet of foil. Bring up sides of foil and fold to make a packet leaving room for heat to circulate inside the packet containing the beet and garlic.
  • Bake for 45 minutes or until beet is tender when poked with a knife.
  • Remove skin off of the garlic and the beet (I use a zip lock bag on my hand and slip the skin off so my hand doesn’t turn red).
  • Place all the ingredients in a food processor and puree until smooth.
  • Serve.

Nutrition

Calories: 60kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Sodium: 150mg | Fiber: 1g
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