Boost the nutrition—and the color!—in your next batch of homemade hummus by adding beets. But fear not: This Beet Hummus is creamy and mild enough for the kids.
I love to add veggies to all sorts of foods, including hummus. And blending a few beets into homemade hummus is a seriously fun way to perk up lunch and snack time with a colorful food that the kids will get a big kick out of. This can be a fun way to serve up hummus and/or beets to kids who haven’t loved them in the past by emphasizing the unexpected color on their plates.
Unlike classic homemade hummus, this one has veggies in the mix and is a fun color. It’s great paired with cucumbers or sliced bell peppers as a snack, or you can use it to make a Hummus Wrap.
(You may also like my Carrot Hummus, Butternut Squash Hummus, Sweet Potato Hummus, and Chickpea Fritters as more yummy options.)
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent to your inbox.
Ingredients You Need
To make this simple Beet Hummus recipe, you’ll need to have the following ingredients on hand and ready to go.
- Chickpeas: These beans are sometimes called garbanzo beans. You can use canned or beans that you’ve cooked from dry.
- Cooked beets: I typically use Boiled Beets here, but you can also buy fully cooked beets in the produce section of your supermarket.
- Fresh lemon: This perks up the overall flavor of the hummus.
- Tahini: This sesame seed paste adds the classic hummus flavor. If you can’t use it due to an allergy, omit it.
- Plain yogurt: Either regular-style or Greek will both work.
- Salt and cumin: Both of these add flavor to the mix and work with the rest of the ingredients to make a deliciously flavorful hummus.
- Garlic: Optionally you can add garlic for more flavor in this recipe.
Step-by-Step Instructions
Here’s a look at the simple process involved in making this Beet Hummus recipe. Scroll down to the end of the post to see the full information.
Step 1. If using canned beans, add to a colander to drain. Rinse with water.
Step 3. Blend well. Stop and scrape down the sides of the bowl as needed.
TIP: You can also do this in a blender if preferred, though you may need to stop a few times and scrape down the sides to get it well incorporated together.
Frequently Asked Questions
I usually use boiled beets in this recipe, though you can used canned or roasted beets too. They all work. Just be sure to drain any liquid off of canned or boiled beets. And classic red sugar beets give the best color to this hummus if choosing between those and golden or striped beets at the store or farmer’s market.
This recipe is a great way to make beets for babies. You can spoon feed the hummus or spread it onto lightly toasted bread for them to feed themselves. For babies new to solids, use a half of a piece of toast or a finger-size piece so they can suck and gnaw on it.
For older babies eating finger foods, cut the bread into small squares.
If you want to introduce this food to a baby who hasn’t had many foods yet, you could simply blend beets and yogurt for a more streamlined version of this recipe. You can also check out my Beets Baby Food.
How to Store
Store the Beet Hummus in an airtight container in the fridge for up to 5 days. Stir before serving if any liquid has separated.
Best Tips for Success
- Add a clove of raw garlic to the food processor for additional flavor.
- Use boiled, roasted, or canned beets. Just be sure to drain any and all liquid.
- Use plain whole-milk yogurt for the best creaminess.
- Serve as a dip for raw veggies or crackers, or spread on lightly toasted bread.
- Season to taste with salt. You may need more or less depending on the flavor of your beans.
- Adults may like this thinned with additional lemon juice and used as a salad dressing.
- To make this hummus seed-free, omit the tahini. The creaminess will still be there from the yogurt.
I’d love to hear your feedback on this recipe if you try it, so please comment below to share!
Prevent your screen from going dark
-
Place all ingredients into a food processor or blender, and puree until very smooth.
-
Spread onto toast, bread, or crackers. Or serve as a dip with soft veggies like sliced cucumber, snap peas, or bell peppers.
-
Store in an airtight container in the fridge for up to 5 days.
- Add a clove of raw garlic to the food processor for additional flavor.
- Omit the tahini if needed to make a seed-free hummus.
- Use boiled, roasted, or canned beets. Just be sure to drain any and all liquid.
- Use plain whole milk yogurt for the best creaminess.
- Serve as a dip for raw veggies or crackers, or spread on lightly toasted bread.
- Season to taste with salt. You may need more or less depending on the flavor of your beans.
- Adults may like this thinned with additional lemon juice and used as a salad dressing.
Calories: 44kcal, Carbohydrates: 6g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 1mg, Sodium: 156mg, Potassium: 77mg, Fiber: 2g, Sugar: 1g, Vitamin A: 13IU, Vitamin C: 1mg, Calcium: 21mg, Iron: 1mg
This post was first published July 2019.