Ingredients
1 small beet
1 cup cooked white beans (drained and rinsed)
2 tablespoons fresh lemon juice
1 chopped clove garlic
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
Crudites
Preparation
Preheat oven to 425 degrees. Roast beet and rub off skin. Chop beet, then puree with white beans, lemon juice, garlic, and olive oil until combined. Season with salt and pepper. Hummus can be stored in refrigerator in an airtight container up to 3 days. Sprinkle with more pepper and serve with crudites.
