Ingredients
Scale
- 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 tablespoon
- 1/4 cup olive oil
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 400°F.
- Wash the beet well and place it on a sheet of foil with the unpeeled garlic clove.
- Fold the foil around the beet and garlic to make a packet, leaving a little room for the heat to circulate.
- Place the packet on a baking sheet and roast for about 45 minutes, or until the beet is tender when pierced with a knife.
- Carefully open the packet and let the beet cool enough to handle.
- Peel the beet and garlic. A food-safe glove or plastic bag can help keep beet juice off your hands.
- Place the beet, garlic, white beans, lemon juice, olive oil, and salt in a food processor.
- Blend until smooth and creamy.
- Taste and adjust the seasoning if needed, then serve.
Notes
- Protect your hands: Beets can stain skin and cutting boards. Gloves make cleanup easier.
- Roast until tender: The beet should be easy to pierce with a knife before blending.
- Adjust the texture: Add a small splash of water if the hummus is thicker than you’d like.
- Taste as you go: Depending on the sweetness of the beet, you may want a little more lemon or salt.
