Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 small roasted beets
- 1 tablespoon tahini (optional)
- 1 clove garlic
- 1 lemon, juiced
- 1/3 cup olive oil
- Salt and freshly ground black pepper, to taste
Chef notes
Beet hummus is a great snack or lunch option for a baby, toddler and kids of all ages. Filled with wholesome ingredients and a nutrient-rich veggie, this pink dip is sure to be a hit with little ones. I also love to smear it on a bagel and add some sliced turkey and salad fixings for a fun sandwich.
Technique tip: I use pre-cooked beets from the store, which you can usually find in the produce section. You can also roast your own beets by placing them in a pouch of tinfoil and roasting them in the oven for 40 to 60 minutes at 425 F. Once cooked, let the beets cool completely before peeling off the skin and adding them to the hummus mixture.
Preparation
Place the chickpeas, beets, tahini (if using), garlic, lemon juice and salt and pepper into a food processor.
Start the food processor and slowly add half of the olive oil, let mixture process for 1 minute while scraping down sides if needed.
Continue processing, adding in the other half of olive oil, until hummus is smooth and creamy.
