Developed by Jack Achenbach, RDN, LD
Cannellini Bean & Beet Hummus
I wanted some hummus but I wanted to make it pretty as well. What more can I say? The beets do alter the flavor creating for a much sweeter hummus than you or I could have expected. None-the-less, it's just as good! I can't wait to trying swapping out the beets for other color enhancing ingredients such as peas, squash, turmeric, or maybe even squid ink! So break out those food processors and start a-grindin'!
Prep Time: 10 minutes
Medium beets, peeled
Drizzle beets with a little olive oil then wrap in foil. Roast at 425F until fork tender.
Using a blender, combine all ingredients and blend until smooth.
Serve with carrot sticks or my personal favorite, pita chips!
Don't rush the beets. Undercooked beets will leave lumps in your hummus.
Store in the refrigerator in an airtight container.