Roasted Beet Hummus

I'm like a little kid. Snacks get me through the day, especially the stretch between lunch and dinner. With my little buddy in tow at all times, it's nice to have healthy things on hand that I can grab quickly. That 3pm snack attack always hits me, and it hits me hard. I almost always crave something sweet, but every few days, I get a savory craving and nothing else will do. 

I love roasted beets, and hummus is basically a food group in my life so this tasty bite is like snack time heaven for me. Sweet roasted beets and white beans make for a velvety smooth dip perfect for crusty baguette or crisp vegetable dippers. The flavor is tangy, rich and just plain delicious. It's a healthy snack to grab when the 3pm munchies hit but also makes a statement on a menu of party food. 

As an added bonus, the color is vibrant and beautiful. And who doesn't like beautiful food!?

Roasted Beet Hummus

2 beets

1 can cannelini beans, drained and rinsed

1 clove garlic, chopped

3 Tbsp. good olive oil

2 Tbsp. fresh lemon juice

salt and pepper, to season

Preheat oven to 400 degrees. 

Thoroughly wash beets and trim greens off. Loosely wrap them in foil. Roast for 50-60 minutes. Once they are done, let them cool. The skins will peel off very easily with a small pairing knife. Cut into large chunks.

In the body of a food processor, combine chopped beets, beans, olive oil and lemon juice. Pulse until smooth. Season with salt and pepper. Before serving the hummus, finish with a drizzle of good olive oil on top. Serve with crostini, endive or any other fresh vegetable dippers.