Ruby Red Beet Hummus
Yield: Makes about 3 cups
Nutritious and delicious, beet hummus is such an amazing color that kids won’t be able to resist this perfect afternoon snack.
- 1 medium red beet Add to list
- 1 (15-ounce) can garbanzo beans, rinsed and drained Add to list
- 2 teaspoons lemon juice Add to list
- 2 tablespoons tahini Add to list
- 1/4 cup olive oil Add to list
- Salt and pepper, to taste Add to list
- Cucumber slices, baby carrots and whole wheat chips for serving Add to list
Preheat oven to 400° F.
Remove the stem and most of the root from the beet. Scrub well under running water until clean. Wrap the beet in foil and roast in the oven until tender when poked with a knife, 45 minutes to 1 hour. Let cool to room temperature.
Wearing a pair of gloves or plastic bags (so your hands don’t get stained bright red!), remove the skin from the beet. Carefully cut the beet into four pieces.
Add the beet segments, garbanzo beans, lemon juice, tahini and olive oil to the bowl of a food processor. Pulse until smooth. Taste and season with salt and pepper. If the humus is too thick, add a splash of water.
Serve with cucumber slices, baby carrots and whole wheat chips.
Kids will love peeling and chopping the cooked beet — just make sure you’re using gloves and a dark cutting surface so your little people and counters don’t turn bright pink! Let them practice counting, measuring and adding ingredients to the food processor.
Each serving: 90 cal, 6g fat (1g sat),0mg chol, 170mg sodium, 7g carb, 2g fiber, 3g protein
Recipe by, PCC Chef
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