Easy homemade beet hummus is bright, delicious and so simple to make. Just throw everything into the food processor or blender. This healthy dish is also a great homemade baby food option!
Pop quiz: How do you feed beets to a baby?
I had gotten to beets on my list of foods to introduce to M when she was a baby. I figured I could steam or roast and puree them, but that seemed to be a liquid mess.
I was reluctant to give her cut up pieces of soft beet because they would stain her hands, her face, her tray, her clothes and everywhere else they ended up in the kitchen as she fumbled to get them to her hungry little mouth.
No thanks on the extra cleaning.
That’s when I decided on beet hummus.
I had recently given her plain hummus and she loved it. Of course she did! Hummus is divine. Creamy, smooth, a slight nuttiness from the tahini, a little fruitiness from the olive oil.
And it's ridiculously easy to make yourself at home - just throw everything into the food processor and let 'er whirl.
And I love that hummus is so nutritious. So many good fats for a growing baby. Yes, hummus was the way to go for the beets.
She agreed. And at almost 4, still does. She and now her little brother J as well both love, love, love this beet hummus. I can’t give them enough.
They don't even dip, they just take to it with a spoon.
Personally, I prefer some cut veggies or pretzels or crackers - this delicious hummus isn't just for babies and toddlers!
(I did however feature it in my Healthy Quick and Easy Homemade Baby Food cookbook; it was a must!)
You might also want to check out Mediterranean layered hummus dip, hummus pita pizzas and chicken hummus bowls for more hummus love.
But back to this recipe.
Now, I've got a few notes and tips coming up below on this beet hummus recipe.
If you want, you can scroll on through the rest of the text to the recipe card. It's at the bottom of the page, above the comments section.
Ingredient Notes:
- Beets: I love using the packages of peeled and steamed beets (such as Melissa's brand) that you can find in the refrigerated section of the produce area of the grocery store. Or you can roast your own raw beets in the oven then peel them and cut into small chunks.
- Chickpeas: Use store-bought canned chickpeas or homemade cooked chick peas.
- Tahini: This is a sesame seed paste that can usually be found near the peanut butter in the grocery store. It's traditional in hummus.
- Salt: I omit this when I'm making the recipe for baby food (babies don't need salt), but I'll add some if I'm enjoying it or serving it to adults.
Also, this recipe makes a lot! It's a double batch because my kids truly go through it so fast. Details below on storing.
But of course, you can also make a half batch if you don't need quite as much.
Storage Tips
-Beet hummus can be stored in a covered container in the refrigerator for up to 5-7 days.
-You can also freeze it! I use small ice cube trays to freeze the beet hummus. When they've hardened, pop the frozen hummus cubes out of the tray and transfer to a freezer-safe ziplock bag. (Be sure to label and date it!) Freeze for up to 4-5 months.
-Thaw however many cubes you need in the refrigerator overnight then stir well and serve.
I hope you - and your little ones as well - love it as much as we do!
XO,
Kathryn
Beet Hummus
Ingredients
- 2 6 oz. packages peeled, steamed beets, cut into smaller chunks
- 2 14 oz cans chick peas, rinsed and drained*
- 3 tablespoons tahini (a sesame seed paste that can usually be found near the peanut butter in the grocery store)
- 2-3 tablespoons olive oil
- Juice of 1 lemon
- Kosher salt, to taste (omit for babies)
Instructions
- Dump all of the ingredients into a food processor and mix.
- Stop and scrape the sides and stir it to ensure all of the beets get pureed.
- Add more olive oil — or even a bit of water — if needed to get it to the right consistency. Add salt, to taste (but omit if serving to babies).
- If freezing, portion into ice cube trays and freeze overnight before transferring to a labeled freezer bag.
Leave a Reply