Beet hummus is our favorite hummus all year round because of its earthy and mildy sweet flavor. But this very pink beet hummus looks festive every time.
I have shared this recipe on my Instagram feed several times, and many moms have used it for baby-led-weaning as well.
Very pink beet hummus
- 1 small oven-baked beet
- 1 can (15oz) chickpeas rinsed and drained
- 3 tbsp tahini
- 2 tsp minced garlic or 2 small cloves of garlic
- Juice of 1 lime
- salt to taste
- 1/4 cup olive oil
I roast several beets at once by baking them in the oven. Preheat the oven to 400F. Trim the stems leaving about a couple inches. Wash the beets and pat dry. Wrap the beets tightly with parchment paper or aluminum foil. Place them on a baking sheet and bake for 50-60 minutes until the beets are soft enough to pierce with a fork. Once the beets are cooled, peel the skin with a paring knife.
Add beet, chickpea, tahini, garlic, and lime juice in a food processor and blend. You might need to stop the processor and scrape down the sides of the bowl a few times. Add salt to taste while doing this.
While the food processor is running, add olive oil and blend just until the mixture turns smooth.
▪️You can use pre-cooked beets from the store, but the color will not turn as pink. Oven preserves the juice from beets and keeps it saturated.
▪️You can add a couple of tablespoons of water to achieve a very creamy texture.