Beet Hummus

Beet Hummus

(Deborah Berlino)

Ingredients:

• 1 – 15 oz can of cannellini beans, rinsed and drained
• 2 beets, cooked and peeled
• 2 tablespoons lemon juice
• 1 tablespoon prepared horseradish
• 2 cloves garlic, peeled and halved
• ¼ cup (or less) vegetable broth

Directions:

In a food processor, combine cannellini beans, beets, lemon juice, horseradish and garlic. Cover and process until nearly smooth. With motor running, add vegetable broth in a thin steady stream through the feed tube, processing until smooth. Transfer to a serving bowl. Cover and chill until serving time.