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I can’t even begin to tell you how gorgeous this dish came out — well, I don’t have to tell you. Just watch this video and see for yourself!
When I first made this Red Beet and White Bean Hummus recipe for Kenya he was as fascinated by the taste as he was by the color. He kept saying “pink food!” as he ate bowl after bowl. The ingredients are almost identical to a true hummus, minus the tahini, and the addition of the beets make it a nutrient-rich dish that also provides a healthy amount of protein.
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The flavor and smooth and creamy texture of this puree is so delicious I think you’ll find it to be a hit with kids of any age in your house. Kids love eating things they can dip, so put this gorgeous pink dip in front of them with tons of veggies, crackers, even chicken or fish!
Photo by Maren Caruso.
Red Beet and White Bean Hummus
Ingredients
- 1 medium beet
- 15 oz can white beans, rinsed and drained
- 1 large garlic clove, unpeeled
- juice of 1/2 Lemon (about 1/2 tbsp)
- 1/4 cup olive oil
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 400 degrees.
- Wash beet well and place with garlic clove on a sheet of foil. Bring up sides of foil and fold to make a packet leaving room for heat to circulate inside the packet containing the beet and garlic.
- Bake for 45 minutes or until beet is tender when poked with a knife.
- Remove skin off of the garlic and the beet (I use a zip lock bag on my hand and slip the skin off so my hand doesn’t turn red).
- Place all the ingredients in a food processor and puree until smooth.
- Serve.
[…] it’s perfect on pasta, fish or chicken. Recipe #1. We’re big fans of hummus too. Recipe #2. This is my go to breakfast several days a week when I know we’re going to have a busy […]
I’m not sure what I’m doing wrong but that stinkin’ beet has been baking for over an hour and I can’t even stick a fork in it.
Delish! Thanks SO much for sharing!
This is so good! I can’t stop eating it!!! I might use a little less salt next time, but still, it’s really delicious. I kept wanting to add more beets to get the beet flavor but had to hold off so dear daughter will want to try it. Hope she likes it.
I’ve had canned beets in my pantry for some time now, so I figured I’d give them a try in order to use ’em up! Of course the hummus didn’t have the same vibrance (or health factor) as it would using fresh beets, but was still kid approved just the same! I will NEVER use canned again for this recipe, but at least what I had didn’t go to waste. Thanks for all the great recipes!!
I’m throwing a pink party for my daughter’s 1st birthday and I just might have to try this out! I’ve been racking my brain trying to find good pink food to serve!
Just wanted to say this was a great healthy addition to our Pinkalicious Party. Definitely very PINK and tasty!
[…] Fruit, Crackers, Pita and Red Beet & White Bean Hummus, Banana Bites, […]
Why ommit the Tahini? Is it more fattening? Unhealthy?
[…] to eat: Fresh, raw and grated to make a salad. Heating decreases the antioxidant power. Weelicious Red Beet & White Bean Hummus or Roast Beet […]
[…] (wink, wink). One of Kenya’s all time favorite recipes that I make for our family is Red Beet & White Bean Hummus. It has a super creamy taste, a smooth texture and is delicious to eat. Parents magazine even wrote […]
not only healthy, but looks very colorful! 🙂 Thank you for receipt.
bye, chris
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[…] the beet for him and he will eat it mixed in with noodles. Next time I’ll try making this red beet and white bean hummus. Btw, I love Weelicious! She has great ideas for kiddie […]
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[…] Wow, this month’s Parents is pretty good! A few pages past “Beans on Toast” was a recipe similar to my green hummus, but PINK! Fun stuff. It uses white beans and beets and sounds great. I’m liking the Weelicious […]