Ruby Red Beet Hummus

Ruby Red Beet Hummus

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  • Each serving
  • 90 cal
  • 6g fat (1g sat)
  • 0mg chol
  • 170mg sodium
  • 7g carb
  • 2g fiber
  • 3g protein


  • 1 red beet
  • 1 (15-ounce) can garbanzo beans, rinsed and drained
  • 2 teaspoons lemon juice
  • 2 tablespoons tahini
  • 1/4 cup olive oil
  • Salt and pepper, to taste
  • Cucumber slices, baby carrots and whole wheat chips for serving (optional)


Preheat oven to 400° F.

Remove the stem and most of the root from the beet. Scrub well under running water until clean. Wrap beet in foil and roast in the oven until tender when poked with a knife, 45 minutes to 1 hour. Let cool to room temperature.

Wearing a pair of gloves or plastic bags (so your hands don’t get stained bright red!), remove the skin from the beet. Carefully cut the beet into four pieces.

Add beet segments, garbanzo beans, lemon juice, tahini and olive oil to the bowl of a food processor. Pulse until smooth. Taste and season with salt and pepper. If the hummus is too thick, add a splash of water.

Serve with cucumber slices, baby carrots and whole wheat chips.

Special notes:

Kids will love peeling and chopping the cooked beet — just make sure you’re using gloves and a dark cutting surface so your little people and counters don’t turn bright pink! Let them practice counting, measuring and adding ingredients to the food processor.

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