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beet-white-bean-hummus

Beet and White Bean Hummus with Sage

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Cook Time 55 minutes
Servings: 4 (2 cups)
Ingredients Method Notes

Ingredients
  

  • 1 cup red beets (1-2 medium)
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 1 cup white beans (cooked or canned)
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh sage, chopped, plus more for garnish
  • 3 teaspoons thyme
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon salt
  • black pepper
  • 1/4 cup water (from beans if making them yourself)

Method
 

  1. Preheat the oven to 425 degrees F. Cut your beets in half and place face-down on a baking sheet with the whole garlic cloves. Drizzle with the olive oil, cover the pan with tin foil, then roast for 45 minutes or until the beets are very soft when pierced with a knife. Let cool slightly before chopping into smaller pieces.
  2. Add the tahini, garlic, and lemon juice to a food processor or blender. Blitz until smooth, about 2 minutes.
  3. Add the beans, beets, and remaining spices. Blitz to combine, about 5-8 minutes, adding the water once the mixture is roughly chopped to help with the blending process. Taste to adjust the spices.
  4. To serve, top with additional chopped sage, a squeeze of lemon juice, and a drizzle of olive oil as desired.

Notes

You may wish to roast more than 1 beet while you're at it, to have on hand for other recipes/meals. The 1 tablespoon of oil here was used on 4 medium beets when I roasted them.