When I first made this recipe for my son 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.
Red Beet and White Bean Hummus
- 1 medium beet
- 1 (15-oz) can white beans, rinsed and drained
- 1 large clove garlic, unpeeled
- Juice of ½ lemon, (about ½ Tbsp)
- ¼ cup olive oil
- 1 tsp salt
Preheat oven to 400 degrees.
Wash beet well; 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 around 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 -watch video here).
Place all the ingredients in a food processor and puree until smooth.
Makes 3 cups.
About the Author
For more fantastic kid-friendly recipes like this, visit Catherine’s blog, Weelicious.com.