Beet Hummus

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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.

Prep Time5

Total Time5

Yield: 3 cups

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.

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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.

Yield: This recipe makes a lot! It's basically a double recipe because my kids truly do go through it so quickly. You can easily halve the recipe if you prefer.

Storage: 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.

Nutrition

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