Beet & Lemon Hummus

Name: Beet & Lemon Hummus
Prep time: 15 min
Cook time: 60 min
Total time: 15 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1 piece roasted beet; 1 can chickpeas; 2 tbsp tahini; 2.5 tbsp EVOO; 1 piece lemon juice; 1 piece lemon zest; 0.5 tsp garlic powder; 1 pinch black pepper; 1 pinch salt

15 mins prepServes 4

This beet and lemon hummus has big bold flavors for summer, plus its natural pink color is sure to please both kids and adults alike! It's also suitable for Baby-Led Weaning (BLW).

4 servings

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Instructions

Preheat your oven to 350F. Roast cleaned beets in 1 inch of water in a baking dish, cover with foil. This allows the beets to steam and toast at the same time, making them soft and flavorful! Roast approximately 1 hour or until soft. Test by piercing with a fork. Let cool, and peel! It's easier to peel beets once they are cooked and cooled. Once beets are ready, add all ingredients (roasted beet, drained and rinsed chickpeas, tahini, EVOO, juice of one lemon, zest of one lemon, garlic powder, black pepper, and salt) to a blender and blend until smooth! Enjoy!

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Beet & Lemon Hummus

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