beet hummus {stage 2* and 3+}

Hello Mr. Beet meet ChickPea. If you have a little one that loves hummus this is a great way to sneak a little veggie in! Beets are a wonderful source for calcium, potassium, and vitamin A. All essential for brain and growth development. Chickpeas are also full of protein and fiber. Try this great as a dip for veggies, crackers, fingers or alone with a spoon. And if you have a liking towards the awesomeness of hummus, then make sure to make extra because I guarantee it will go fast! By the way this is an ideal way to reduce the fat in hummus because the beets add the moisture that the 1/2 cup of olive oil usually brings to traditional hummus!

* To make this a stage 2 (8 to 10 months) recipe you must omit the tahini and lemon juice! Lemon juice (citrus) is typically introduced after 12 months. Tahini is considered to be in the nut allergy category and should be introduced between 12 and 36 months depending on if you have a nut allergy history in your family.  Please consult your pediatrician on when the right time is to introduce nuts to your baby. This excludes your Uncle George who is just a little off his rocker. Then that is up to you.

Beet Hummus {stage 2* and 3+}

  • 1 small beet, washed
  • 1 can (16 oz) chickpeas or garbanzo beans, rinsed and drained
  • 1 garlic clove, peeled
  • 1 tsp tahini* (sesame paste), optional
  • 2 tsp lemon juice*, optional
  • 1 Tbs extra virgin olive oil

Preheat oven to 400°. Wrap the beet in foil and place on a baking sheet to catch any juices. Place in oven and roast for 50 minutes or until you can pierce beet with a fork. Remove and allow to cool.

With your hands, I wear gloves to avoid stained red hands, gently rub away the peel of the beet. With a knife,  cut both ends off of the beet and discard. Chop the beet into quarters and set aside.

Place the chickpeas and garlic clove in a food processor or blender and give it a couple of pulses to get it started.

Next add the beets, tahini*, lemon juice*, and olive oil.

Puree until smooth. If needed, add extra olive oil to reach your desired consistency. Add salt to taste if you are making this for yourself or older children.

Store in an air tight container in the refrigerator for up to 3 days. Enjoy those little red fingers!


  • mama23bears

    looks yummy! we’ll have to try this!!

  • Leigh

    Screw the kid! This is mine all mine!!!!!!

  • Blair K

    Pink food? I’m trying this soon but I can already tell you it’s going to be a hit and a messy pink explosion of handprints.

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