I can’t even begin to tell you how gorgeous this dish came out — well, I don’t have to tell you. Just watch this 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. Kids love eating things they can dip, so put this gorgeous pink dip in front of them with tons of veggies, crackers, even chicken or fish!
Photo by Maren Caruso.
Red Beet and White Bean Hummus
- 1 Medium Beet
- 1 15 ounce 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 kosher salt
- Preheat oven to 400 degrees.
- 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.
- Bake for 45 minutes or until beet is tender when poked with a knife.
- 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).
- Place all the ingredients in a food processor and puree until smooth.