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Beet Hummus
  • 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
  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.