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
Ingredients
- 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 teaspoon kosher salt
Instructions
- 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.
- Serve.
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I love this hummus! I was wondering how much a single serving is? I see it’s blank under the nutritional information. Any help is appreciated, thank you!
Just made the beautiful dip and I think 1 tsp of salt is too much. I would try half next time.
[…] Vinaigrette Taste With The Eyes: Shrimp, Beet, Raspberry, Radicchio and Rose Salad Weelicious: Red Beet and White Bean Hummus FN Dish: 5 Ways to Brighten Beets best, […]
[…] Vinaigrette Taste With The Eyes: Shrimp, Beet, Raspberry, Radicchio and Rose Salad Weelicious: Red Beet and White Bean Hummus FN Dish: 5 Ways to Brighten […]
What a beautiful hue beets add to this hummus!
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I just made this and I want to eat it all! I’m serving it at a 4th of July party this week with veggies and some blue tortilla chips (to get the red & blue effect). I don’t miss the tahini at all! I did zest the 1/2 lemon before juicing it, but other than that I made it to the recipe. LOVE it!!
me
hahaha so CUTE!
I made this recipe tonight and my 20 month old LOVES it! I wish I could upload a picture of him right now….he is dipping his marinated chicken strips and spinach in it. His face is COVERED in the dip. This recipe is so delicious and EASY! Thank you!
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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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!