Beet Hummus

Valentine Day doesn’t have to be only about baking 🙂

Here you are a super (naturally) pink recipe to celebrate Valentine day with your babies and kids in a fun and healthy way 😉

The Beet Hummus is a double recipe (yes, my favorite). It can be a lovely baby puree, starting from +8 months and simply skipping the salt in the recipe OR…a fun spread with some crostini bread and avocado or simply with some vegetable sticks. Cucumbers are a great combination for this hummus!!

The Hummus is super (very super) simple to prepare and can be stored in the refrigerator for up to 1 week.

I also used the Hummus as a spread on the kids sandwich at school, together with some cream cheese: the pink vs white contrast was sooo beautiful!!!

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Print
Beet Hummus
Ingredients
  • 2 medium sized beets
  • cups cooked chickpeas or 1 can chickpeas, drained and rinsed
  • ½ teaspoon salt skip salt for babies under 12 months
  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 1 avocado for decoration
  • 1 tsp minced fresh rosemary
Instructions
  1. Preheat the oven to 375 degrees.
  2. Wrap beets in some aluminum foil and bake for 30-40 minutes.
  3. The beets will be basically cooked when it will be easy to pierce them with a fork.
  4. Remove the skin with your hands simply washing them under running water.
  5. In a food processor add the beets chopped in pieces, the chickpeas, salt (not if you are cooking for babies), the tahini paste, the lemon juice and the water.
  6. Last addition: minced fresh rosemary to give a lovely scent to our hummus.
  7. Process the mix for 2-3 minutes, until the hummus will get super pink and creamy.
  8. Hummus will keep for up to 5 days in an airtight container in the fridge.

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