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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.
[…] and there was fuschia-colored beet hummus. I think that probably blew my mind most of all. I don’t have any beets on hand, but if I did […]
I made this for a snack today for me and my two young girls. They were squealing with delight as the food processor turned all the ingredients into a fantastic pink color! But trying a bite…. hold the phone! Not so fast Mom! They did end of trying a bite, but didn’t eat more. boo… I adored this hummus and will make it again. It’s also one of my favorite colors. 🙂
This will keep about five days in the refrigerator, and yes it can be frozen!
How long will this hummus keep in the refrigerator? Can I freeze it?
Wow, that’s way too much salt!
You really make it seem really easy with your presentation but I find this topic to be actually something that I think I would by no means understand. It kind of feels too complicated and very wide for me. I’m looking ahead for your subsequent put up, I will attempt to get the grasp of it!
online,magazines publishing…
[…]Red Beet & White Bean Hummus | Weelicious ™ – Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family![…]…
this was the first weelicious recipe i did not care for 🙁 it was a very pretty color and very easy to make, however, the flavor just did not work for me.
[…] a tropical fruit salad. For snacks before the main meal, we had a vegetable platter, pita chips, beet hummus (for its gorgeous shocking pink color), and some goldfish crackers — it was a party, after […]
I am linking this recipe to my blog. This is awesome. Of course, my children wouldn’t eat it. We will continue trying, though, since we are doing lots of new things right now. Thank you for sharing this.
Lori @ Food In The World Of YES
would other beans work? I’ve got a bunch of canned garbanzos that hubby rejects…
My 1-yr-old just became a selective eater, typically chewing on stuff and spitting it out and refusing to be fed. I made this for him hoping that the color would attract him, and had low hopes. I gave him some veggie sticks to use for dipping, and lo and behold! He didn’t eat the veggie sticks but he did suck the hummus off of them, thereby eating something healthy! I was delighted. I used pinto beans because I didn’t have white beans on hand, but it still came out delightfully pink. thank you for a lovely idea!
I made this for a baby shower this weekend, for a friend expecting a girl. LOVED it! IT was so delish! I will be a common treat in our house 😀
I just made this for the first time tonight- we love it! Thanks so much!
Baking or roasting is cooking. 🙂 It retains more nutrients and results in a sweeter beet than boiling or steaming.
why do you bake the beet instead of cooking it?
Is it healthier that way?