Roasted Beet Hummus

Roasted Beet Hummus
  • 2 medium beets, cut into a large dice
  • 2 cups white beans
  • juice and zest from 1 lemon
  • 1 small garlic clove
  • ¼-1/3 cup extra virgin olive oil plus 1 tbsp spoon
  • 1 tsp salt
  • ½ tsp pepper
  1. Preheat oven to 425F. Toss diced beets with 1 tbsp of the olive oil and roast for about 45 minutes or until fork tender.
  2. In the bowl of a food processor, add in the roasted beets, beans, lemon juice and zest, garlic, salt and pepper. Pulse until it begins to combine. Scrape down the sides of the bowl.
  3. With the food processor running, slowly drizzle in the olive oil. Stop ever few seconds to scrape down the sides of the bowl, taste test and check for desired consistency.
  4. Serve room temperature with sliced raw vegetables or pita chips! Keeps for 5-7 days in an airtight container in the refrigerator.