Beet Hummus

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….

IMG_5963.jpg

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)

MasonMasonIMG_0197IMG_0189Mason and Pia in SeptemberMason and Pia in September

(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!?”

Beet Hummus

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.”

Beet Hummus

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.

Beet Hummus

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.

Beet Hummus

Then add the garbanzo beans, lemon juice and olive oil.

Beet Hummus

Pulse until the hummus is well combined and thick. Sprinkle with kosher salt to taste.

Beet Hummus

Serve with fresh veggies or crackers.

Beet Hummus

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. 1. Boil the beet to tender, 10-15 minutes, and then peel, rinse and let cool.
  2. 2. Cut the beet into bit sized pieces.
  3. 3. In the bowl of a food processor, combine the beets, garlic cloves, garbanzo beans, juice and olive oil.
  4. 4. Pulse until the hummus is well combined and thick.
  5. 5. Sprinkle with kosher salt to taste.

Preparation time: 5 minute(s)

Number of servings (yield): 6

 

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Beet Hummus

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….

IMG_5963.jpg

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)

MasonMasonIMG_0197IMG_0189Mason and Pia in SeptemberMason and Pia in September

(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!?”

Beet Hummus

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.”

Beet Hummus

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.

Beet Hummus

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.

Beet Hummus

Then add the garbanzo beans, lemon juice and olive oil.

Beet Hummus

Pulse until the hummus is well combined and thick. Sprinkle with kosher salt to taste.

Beet Hummus

Serve with fresh veggies or crackers.

Beet Hummus

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. 1. Boil the beet to tender, 10-15 minutes, and then peel, rinse and let cool.
  2. 2. Cut the beet into bit sized pieces.
  3. 3. In the bowl of a food processor, combine the beets, garlic cloves, garbanzo beans, juice and olive oil.
  4. 4. Pulse until the hummus is well combined and thick.
  5. 5. Sprinkle with kosher salt to taste.

Preparation time: 5 minute(s)

Number of servings (yield): 6