Serves 6 (serving size: about 3 tablespoons hummus and 3 beet wedges)
Photo: Christopher Testani Styling: Kaitlyn Du Ross Walker

How to Make It

Preheat oven to 400°. Wrap beet in foil; bake at 400° for 50 minutes or until tender. Peel and cut into wedges. Combine beet, dill, lemon juice, olive oil, and salt in a bowl. Top Israeli-Style Hummus with beet mixture.

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