Princess hummus
Bright Pink hummus made with beets and white beans.... Just for the little princess in our house
Catherine McCord, Weelicious.com
Ingredients
- 1 medium red beet
- 1 large garlic clove, unpeeled
- one 15-ounce can white beans, rinsed and drained
- Juice of 1/2 lemon (about 1/2 tablespoon)
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- optional accompaniments
Preparation
Step 1
1. Preheat the oven to 400°F.
2. Wash the beet well and place with the garlic clove on a sheet of foil.
Pull up the sides of the foil and fold to make a packet, leaving room so that heat can circulate inside.
3. Bake for 45 minutes, or until the beet is tender when poked with a knife.
Set aside until cool to the touch.
4. Put a plastic bag over your hand and gently remove the skin from the beet and garlic clove. (The bag will keep your hand clean.)
5. Place all the ingredients into a food processor and puree until smooth and cooled.
6. Serve. The hummus will keep in the fridge for up to 1 week.
Optional accompaniments: Cut-up vegetables such as bell peppers, carrots, celery, cauliflower, cucumber, and sugar snap peas, or pita chips or tortilla chips