Beet Hummus

Valentine Day doesn’t have to be only about baking 🙂

Here you are a super (naturally) pink recipe to celebrate Valentine day with your babies and kids in a fun and healthy way 😉

The Beet Hummus is a double recipe (yes, my favorite). It can be a lovely baby puree, starting from +8 months and simply skipping the salt in the recipe OR…a fun spread with some crostini bread and avocado or simply with some vegetable sticks. Cucumbers are a great combination for this hummus!!

The Hummus is super (very super) simple to prepare and can be stored in the refrigerator for up to 1 week.

I also used the Hummus as a spread on the kids sandwich at school, together with some cream cheese: the pink vs white contrast was sooo beautiful!!!

Print

Beet Hummus

Ingredients

• 2 medium sized beets
• 1¾ cups cooked chickpeas or 1 can chickpeas, drained and rinsed
• ½ teaspoon salt skip salt for babies under 12 months
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 2 tablespoons water
• 1 avocado for decoration
• 1 tsp minced fresh rosemary

Instructions

1. Preheat the oven to 375 degrees.
2. Wrap beets in some aluminum foil and bake for 30-40 minutes.
   
3. 
4. The beets will be basically cooked when it will be easy to pierce them with a fork.
   
5. Remove the skin with your hands simply washing them under running water.
   
6. In a food processor add the beets chopped in pieces, the chickpeas, salt (not if you are cooking for babies), the tahini paste, the lemon juice and the water.
   
7. 
8. Last addition: minced fresh rosemary to give a lovely scent to our hummus.
   
9. Process the mix for 2-3 minutes, until the hummus will get super pink and creamy.
   
10. 
11. Hummus will keep for up to 5 days in an airtight container in the fridge.