Very Pink Beet Hummus

Here's a simple classic beet hummus recipe that is also kid-friendly! A little bit of roasted beet turns this hummus into a beautiful pink color without overpowering. Serve it on whole-wheat bread toasts or sweet potato toasts for a delicious snack.

This recipe was created by @easyhealthykids. You can shop the utensils featured here.

💓 1/2 roasted medium size beet
💓 15.5 oz chickpeas, washed and drained
💓 1~2 cloves of garlic
💓 3 tbsp tahini
💓 juice from 1 lemon
💓 1/4 cup olive oil
💜Roasted Beets
Preheat the oven to 400F. Trim the stems leaving about a couple inches. Wash the beets and pat dry. Wrap the beets tightly with parchment paper. Place them on a baking sheet and bake for 50-60 minutes until the beets are soft enough to pierce with a fork. Once the beets are cooled, peel the skin with a paring knife.
🗒 If using canned beets, the color will be less pink and browner.
🗒 Start with 1/2 roasted beet and one clove of garlic, and add more to your desired taste.
🗒 Place beet, chickpeas, garlic, tahini, the juice from a lemon in a food processor. Blend until smooth. You might need to stop the food processor and scrape down the sides a few times.
🗒 Add olive oil. (Add olive oil at the end to avoid over-processing it. Olive oil can turn bitter when over-processed.) Pulse until combined.
🗒 Add 1/2 tsp of salt for older kids.