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Red Beet & White Bean Hummus

June 8, 2009

red-beet-white-bean-hummus.jpg

I can't even begin to tell you how gorgeous this dish came out -- well, I don't have to tell you. Just watch last Friday's video and see for yourself!

When I first made this 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.

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. Kenya loves eating things he can dip, so when I put this on his plate he likes to use the hummus as a dip and everything from vegetables to chicken gets put into it. Now that I have a little girl, I can't wait until I can make this for her birthday party. Pink food -- every little girls dream!


We used these to make this recipe:

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Red Beet & White Bean Hummus  (Makes 3 Cups)

  • Prep Time:45 minutes,
  • Total Time: 50 minutes,

Ingredients

  • 1 medium beet
  • 1 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 salt

Preparation

  1. 1. Preheat oven to 400 degrees.
  2. 2. 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.
  3. 3. Bake for 45 minutes or until beet is tender when poked with a knife.
  4. 4. 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).
  5. 5. Place all the ingredients in a food processor and puree until smooth.
  6. 6. Serve.
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Comments






1 2

  1. Heather

    March 30, 2013 at 4:29 pm

    Reply

    Ooh I LOVE the color!! Would it be ok to leave the lemon juice out? I have to avoid citrus ;/

    • catherine

      April 1, 2013 at 10:20 am

      Reply

      That should be fine. It adds flavor and brightens the whole dish.

  2. cnafis

    March 21, 2013 at 3:07 pm

    Reply

    I love this recipe! I also love that it doesn’t use tahini because I am allergic. Any suggestions for a tahini substitute in your other recipes? Roasted garlic? P.S. I’m recently obsessed with your website and just bought your book. I have an 11 MO and am so excited about bringing him up to love a variety of healthy foods with your help!

    • catherine

      March 22, 2013 at 10:50 am

      Reply

      Many people use peanut butter as a tahini substitute and love it!

      • cnafis

        March 22, 2013 at 5:21 pm

        Reply

        Interesting. Thank you! I’ll give it a try!!

  3. Jessica

    January 27, 2013 at 6:05 pm

    Reply

    Made it today, looks amazing and tastes delicious. I don’t think I will win over my 7 year old just yet, but maybe if I make it a few more times :) . My 2 year old likes hummus, so I think she is going to like it!

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  6. Amy

    August 25, 2012 at 10:20 pm

    Reply

    I make a similar “hummus” without the fattening tahini but use drained, canned plain artichoke hearts and drained and rinsed canned garbanzo beans in the food processor. So good! You won’t miss the tahini!

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  8. Lisa

    June 14, 2012 at 1:11 pm

    Reply

    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. :-)

  9. catherine

    June 11, 2012 at 3:34 pm

    Reply

    This will keep about five days in the refrigerator, and yes it can be frozen!

  10. Chris B

    June 10, 2012 at 10:45 pm

    Reply

    How long will this hummus keep in the refrigerator? Can I freeze it?

  11. Julie

    February 28, 2012 at 3:45 pm

    Reply

    Wow, that’s way too much salt!

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  17. meredith

    August 19, 2011 at 4:35 pm

    Reply

    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.

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  19. Lori

    July 26, 2011 at 4:34 pm

    Reply

    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

  20. LAS'smom

    July 15, 2011 at 3:54 pm

    Reply

    would other beans work? I’ve got a bunch of canned garbanzos that hubby rejects…

  21. esophian

    March 17, 2011 at 5:09 pm

    Reply

    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!

  22. akmum

    March 7, 2011 at 3:07 am

    Reply

    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 :D

  23. Margaret

    February 20, 2011 at 6:44 pm

    Reply

    I just made this for the first time tonight- we love it! Thanks so much!

  24. sara

    February 7, 2011 at 3:38 pm

    Reply

    why do you bake the beet instead of cooking it?
    Is it healthier that way?

    • Laura J

      September 10, 2012 at 1:09 pm

      Reply

      Baking or roasting is cooking. :-) It retains more nutrients and results in a sweeter beet than boiling or steaming.

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