Recipe: Roasted Beet Hummus

I have an almost 4 year old little girl running around my house. If there is one thing that I have learned about mama-hood in this journey so far, it is that if it is Pink, that almost 4 year old little girl, will love it...regardless of what "it" is. From clothes, to crayons, to food, Pink is the new black in her eyes. Wear it, love it, live it. Light pink, dark pink, hot pink, or pinkish, I can swing just about any deal in my favor if I can figure out a way to work in the hallowed hue!

Another thing she loves? Hummus.

And so it seems, do the rest of you, my fabulous readers. I have posted several hummus recipes in recent history and each and every one seems to be a favorite. So today I introduce to you all a culinary creation that just may be the bee's knees in Sweet R's book....PINK HUMMUS!!!

 Oh, and yes, the pink is naturally created by some beautifully roasted beets...not Red Dye #3 or whatever. Nothing to fear here!

Roasted Beet Hummus

 

Mama Chef Extraordinaire: Dana at Minimalist Baker (http://minimalistbaker.com)

 

When to Introduce: Around 12 months! Because there is a decent amount of citrus juice in this recipe, I generally suggest holding off until this age to be on the safe side. Generally not an allergy issue, but the acid in the juices can be a little tough on the tiniest of tummies. If you have concerns, always be sure to consult a pediatrician.

 

Why we Love It:  It is so pretty!!! And, it just so happens to be all kinds of nutritious as well. Lots of vitamins and minerals from the beets as well as a healthy dose of protein from the chickpeas. Served with some veggies or pita chips, this snack can easily serve as a meal!

 

Ingredients: 

1 small roasted beet
1 15 oz. can (1¾ cup) cooked chickpeas, mostly drained
zest of one large lemon
juice of half a large lemon
healthy pinch salt and black pepper
2 large cloves garlic, minced
2 heaping Tbsp tahini
¼ cup extra virgin olive oil

 

Directions: 

1. Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
2. Add remaining ingredients except for olive oil and blend until smooth.
3. Drizzle in olive oil as the hummus is mixing.
4. Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water.
5. Will keep in the fridge for up to a week.

 

Servings: This will make about 2 cups of pink Yumminess! Enough for the whole family!