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:
Ingredients
2 medium beets, roasted
1 15 oz can white beans, rinsed and drained {thanks Mrs. Hillbilly!}
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.
Looking for a few more awesome dips? Check out the book Skinny Dips by Diane Morgan, it rocks!
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I would love to taste this too! Any left overs?
Gone!
This would be a good dish for Valentine’s day; it is the right color.