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Red beet and white bean hummus

Makes 3 cups Servings
Makes 3 cups Servings


  • 1 medium red beet
  • 1 large garlic clove, unpeeled
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt


Baking Directions:

When I first made this recipe for Kenya and Chloe, they were as fascinated by the taste as they were by the color.

They kept cheering "pink food!" as they ate bowl after bowl.

The ingredients are almost identical to a true hummus, minus the tahini, and the addition of the beets makes it an even more nutrient-rich dish that also provides a healthy amount of protein.

The tangy flavor and smooth and creamy texture of this dish are so mouthwatering that I think you'll find it to be a hit with kids of any age in your house.

Everything from vegetables to chicken gets the dipping treatment.

I served it as the centerpiece snack at Chloe's second and third birthday parties, and all the kids and moms were transfixed by the color.

Pink food-every little girl's dream! 1. Preheat the oven to 400°F.

2. Wash the beet well and place with the garlic clove on a sheet of foil.

Pull up the sides of the foil and fold to make a packet, leaving room so that heat can circulate inside.

3. Bake for 45 minutes, or until the beet is tender when poked with a knife.

Set aside until cool to the touch.

4. Put a plastic bag over your hand and gently remove the skin from the beet and garlic clove.

(The bag will keep your hand clean.)

5. Place all the ingredients into a food processor and puree until smooth and cooled.

6. Serve.

The hummus will keep in the fridge for up to 1 week.

Optional accompaniments: Cut-up vegetables such as bell peppers, carrots, celery, cauliflower, cucumber, and sugar snap peas, or pita chips or tortilla chips