This Beet Hummus is in honor of my little Pia who is off to her first day of Kindergarten today!! My goodness, where did the time go….
Pia and Mason did an impromptu photo shoot this morning so I could see how big she was getting. Mostly I noticed how big he is getting…. (these pictures are from January, April and Today)
(I feel like it looks like Mason got photo shopped into this. But that is really how big he is. Freaky, huh?)
Pia was up all night saying: “is it time for me to get ready for my first day of kindergarten today!?”
And I was up all night saying: “huuuhhh? Sheeze, pleeeeease go back to sleeeep!”
And there she was this morning. Bright eyed and bushy tailed, already dressed in the outfit she picked out last night, brush and pony tail holders in hand. “Braided piggy tails mom- not regular.”
And out the door she scooted with her dad, a back back (!!!) and lunch box in tow.
In her lunch box was this beet hummus- her favorite for obvious reasons. The color.
To make this hummus:
Boil the beet to tender, 10-15 minutes, and then peel, rinse and let cool. Cut the beet into bit sized pieces.
In the bowl of a food processor, combine the beets and garlic cloves and pulse until well combined.
Then add the garbanzo beans, lemon juice and olive oil.
Pulse until the hummus is well combined and thick. Sprinkle with kosher salt to taste.
Serve with fresh veggies or crackers.
Recipe: Beet Hummus
Summary: makes 2 cups
Ingredients
- -1 large purple beet
- -2 cloves garlic
- -1 can garbanzo beans
- -2 Tablespoons fresh lemon juice
- -¼ cup olive oil
- -Kosher salt
Instructions
- 1. Boil the beet to tender, 10-15 minutes, and then peel, rinse and let cool.
- 2. Cut the beet into bit sized pieces.
- 3. In the bowl of a food processor, combine the beets, garlic cloves, garbanzo beans, juice and olive oil.
- 4. Pulse until the hummus is well combined and thick.
- 5. Sprinkle with kosher salt to taste.
Preparation time: 5 minute(s)
Number of servings (yield): 6
Print Recipe
Love this recipe Heather…and Pia…what a sweetie pie. I bet she’s going to have the best day ever today!! My little sweetie went to her first day as a Freshman today. I’m off to go make beet hummus and a triple martini. 🙂
lol! I love it. I think I need one too!
Wow, Heather, the color on that hummus is gorgeous!! Such cute pictures!! The last picture of them both is my favorite!
I know- I am obsessed with anything Magenta! Thanks on the little ones! So funny!
I made some beet hummus last year and looooved it! The colour is the best – so inviting 🙂
Can’t wait to get home and try this out! It looks so yummy. The photos are great! Your daughter is adorable and Mason – he is a moose! What breed is he?
Mason is 10 months old and an English Mastiff!
Adorable! It doesn’t seem possible that she is off to kindergarten and Mason is a big boy. Look how big Coco is getting too!
I know- they are growing up soooo fast!!
Where to start? Pia, Pink Hummus, Gigantic Adorable Dog?? I heart this post.
This looks like a great way to use up leftover roasted beets! I’ll be sharing this with our CSA customers this fall. Thank you, and good luck to the new kindergartener!
Thank you so much Kasha!
I love this! I have made it twice now and each time I make more than the last, freezing portions in ice cube trays. I added a link to your recipe post onto my little blog. Thank you for sharing it! (found it through pinterest)
I love at Dana! Thank you so much for your feedback 🙂
Yum! I absoloutley love hummus – literally eat it every day because it goes so well with carrots! I love the beet spin on this because I totally love beets too, can’t wait to try it!
This looks amazing! I’m a personal trainer and a huge fan of beets. Always looking for creative fun recipes. Thanks for sharing.
CreativeSportsKitchen.com
Hi Heather! 🙂 Inspired by one of your most recent posts, I just tried this recipe. It was lying on my to-do list for a while and it was definitely worth waiting!! It is both beautiful and delicious!! 🙂 Thanks for all the great tips! 🙂
Pia is BEAUTIFUL. Thanks for sharing all the wonderful ‘healthy’ recipes
Thank you Doris 🙂