Boost the nutrition—and the color!—in your next batch of homemade hummus by adding beets. But fear not: this Beet Hummus is creamy and mild enough for the kids.
Beet Hummus
I love to add veggies to all sorts of foods, including hummus. And blending a few beets into homemade hummus is a seriously fun way to perk up lunch and snack time with a colorful food that the kids will get a big kick out of. This can be a fun way to serve up hummus and/or beets to kids who haven’t loved them in the past by emphasizing the unexpected color on their plates.
TIP: Unlike classic hummus, this one doesn’t contain any garlic, which I find can be a little much for some kids. You can totally add it in if your kids like traditional hummus or stronger flavors!
Nutrition in Beet Hummus
By adding beets to hummus, you’ll gain fiber, potassium, Vitamin C, and a little iron. I know that many kids (and adults, for that matter!) don’t love beets, but adding them to hummus can make them fun to try. The flavor is mellow and the color is just so fun.
Ingredients in Beet Hummus
To make this simple hummus recipe, you’ll need:
- chickpeas
- cooked beets
- fresh lemon
- tahini
- plain yogurt
- salt
- cumin
TIP: You can use canned chickpeas or homemade from dry. If using canned, rinse and drain them to remove any excess salt.
What kind of beets are best in this recipe?
I usually use boiled beets in this recipe, though you can used canned or roasted beets too. They all work! Just be sure to drain any liquid off of canned or boiled beets. And classic red sugar beets give the best color to this hummus if choosing between those and golden or striped beets at the store or farmer’s market.
Nut-Free Hummus
To make this hummus nut-free, omit the tahini. The creaminess will still be there from the yogurt.
How to make Beet Hummus Step-by-Step
Here’s a look at the simple process involved in making this recipe.
- Place all ingredients into a food processor.
- Blend.
- Serve!
TIP: You can also do this in a blender if preferred, though you may need to stop a few times and scrape down the sides to get it well incorporated together.
Beets Baby Food
This recipe is a great way to make beets for babies. You can spoon feed the hummus or spread it onto lightly toasted bread for them to feed themselves. For babies new to solids, use a half of a piece of toast or a finger-size piece so they can suck and gnaw on it. For older babies eating finger foods, cut the bread into small squares.
TIP: If you want to introduce this food to a baby who hasn’t had many foods yet, you could simply blend beets and yogurt for a more streamlined version of this recipe.
Tips for Making the Best Beet Hummus for Kids
- Add a clove of raw garlic to the food processor for additional flavor.
- Omit the tahini if needed to make a nut-free hummus.
- Use boiled, roasted, or canned beets. Just be sure to drain any and all liquid.
- Use plain whole milk yogurt for the best creaminess.
- Serve as a dip for raw veggies or crackers, or spread on lightly toasted bread.
- Season to taste with salt. You may need more or less depending on the flavor of your beans.
- Store in an airtight container in the fridge for up to 5 days.
- Adults may like this thinned with additional lemon juice and used as a salad dressing.
I’d love to hear your feedback on this recipe if you try it, so please comment below to share!
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PinDescription
You can omit the tahini if needed for an allergy.
Ingredients
- 1 14.5-ounce can chickpeas, drained and rinsed and patted dry
- 1/2 cup boiled beets
- 1/4 cup plain whole-milk yogurt
- Juice of 1/2 lemon
- 1 tablespoon tahini
- 1/4 teaspoon salt
Instructions
- Place all ingredients into a blender and puree until very smooth.
- Spread onto toast, bread, or crackers. Or serve as a dip with soft veggies like sliced cucumber, snap peas, or bell peppers.
- Store in an airtight container in the fridge for up to 5 days.
Notes
Add a clove of raw garlic to the food processor for additional flavor.
Omit the tahini if needed to make a nut-free hummus.
Use boiled, roasted, or canned beets. Just be sure to drain any and all liquid.
Use plain whole milk yogurt for the best creaminess.
Serve as a dip for raw veggies or crackers, or spread on lightly toasted bread.
Season to taste with salt. You may need more or less depending on the flavor of your beans.
Adults may like this thinned with additional lemon juice and used as a salad dressing.
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