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 Red Beet and White Bean Hummus 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!
Photo by Maren Caruso.
We used these to make this recipe_
Red Beet and White Bean Hummus (Makes 3 Cups)
- 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 Tsp Salt
Preparation1. Preheat oven to 400 degrees.
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. Bake for 45 minutes or until beet is tender when poked with a knife.
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. Place all the ingredients in a food processor and puree until smooth.