Beet Hummus for Baby, Toddler + Kids

This Beet Hummus is a great snack or lunch option for baby, toddler and kids! Filled with wholesome ingredients and a hidden veggie, this fun pink dip will be a hit with your little ones!

Beet Hummus

This brightly colored pink hummus is a favorite with my girls 💗

It’s the perfect dip for a healthy snack or packed into school lunches.

Plus – it’s great for baby, toddler as well as kids! It’s literally a recipe that will grow with your kids! 👶👧👦

There is also no way I’m going to tell you not to serve yourself a heaping spoonful of this delicious hummus along with some chopped veggies and all of the heart-shaped pita bread pieces, cuz I’ll be right there with you sister 👯‍♀️

Ingredients

• Beets: you can use pre-cooked beets from the grocery store (what I used in the photos) which will get you a soft pink hummus, or you can roast your own beets (which is what I used in the video) for an extra intense pink hummus. The recipe for roasting your own beets is in the recipe card below.
• Garbanzo Beans or Chickpeas: they are the same bean, just different names. You can also use a white bean for this recipe.
• Tahini: optional but gives this hummus the classic hummus taste.
• Garlic
• Olive Oil
• Lemon Juice
• Salt and Pepper

How to Make this Beet Hummus

• Ingredients: add all of the ingredients into a food processor.
• Process: turn the food processor on and let it run until the hummus is smooth, roughly 1-2 minutes, adding in olive oil and scraping down sides as needed.
• Serve: spoon desired amount onto a plate or into a small container for school lunches.

COOKING WITH KIDS

You can easily have your kids help you make this hummus dip.

TODDLERS

• Toddlers can help measure and pour the ingredients into the blender.
• They can help put the lid on the blender and push start. Note: make sure to talk about not touching the blender blade while making something in the blender, as it can be sharp. 

KIDS

• You can pretty much let older kids make this recipe by themselves. 
• They can pick out and measure all of the ingredients. Note: make sure to talk about not touching the blender blade while making something in the blender, as it can be sharp. 
• Have them spoon out the hummus into a bowl.

How to Serve this Beet Hummus

• To Baby: place a spoonful of beet hummus on a baby plate or their highchair tray along with some gently steamed veggies (I just added these to a small bowl with a tablespoon of water and microwaved them for 30 seconds), cut in half raspberries and a piece of toasted heart-shaped pita bread (I left off any seasoning for baby). I love this Gootensil by NumNum which help baby be able to self-feed thick foods like hummus.
• To Toddler: place a spoonful of beet hummus on a toddler plate along with a selection of veggies, a heart-shaped pita along with some sliced raspberries.
• To Kids: spooned onto a plate with a selection of chopped veggies (they can help pick them out and cut them), a few pieces of heart-shaped pita bread with everything-seasoning and some whole raspberries.
• School Lunch: spoon some into a leak-proof container along with some chopped veggies, some pieces of pita bread, a handful of raspberries, some cheddar crackers and a few marshmallows.

Get the recipe: Beet Hummus for Baby, Toddler & Kids

5 stars (3 ratings)

This beet hummus is a great snack or lunch option for baby, toddler and kids! Filled with wholesome ingredients and a hidden veggie, this fun pink dip will be a hit with your little ones!

Yield: 2 cups

Prep: 5 minutes minutes

Author: Michele Olivier

Course: Side Dish

Cuisine: American

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Ingredients 

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Beet Hummus

• 1 15 oz can of chickpeas, drained and rinsed
• 2 small roasted beets (see notes below)
• 1 tbsp tahini (optional)
• 1 clove garlic
• 1 lemon, juiced
• 1/3 cup olive oil
• salt and pepper, to taste

Heart-Shaped Pita Chips

• 2 pieces of pita bread, naan or flatbread
• 1 tbsp olive oil
• 1 tsp seasoning of your choice, flaky salt, everything seasoning, paprika, garlic powder, etc

Serve With

• chopped veggies – carrots, cherry tomatoes, cucumbers, celery, peppers, broccoli, cauliflower, etc

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Instructions 

For Beet Hummus

• Place the chickpeas, beets, tahini, garlic, lemon juice and salt and pepper into a food processor. Start the food processor and slowly add half of the olive oil, let process for 1 minute, scraping down sides if needed. Continue processing, adding in the other half of olive oil if needed, until hummus is smooth and creamy.

For Heart-Shaped Pita Chips

• Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray or line with a silicone mat. Place the pita bread on a cutting board and cut out the shapes using any cookie cutter you prefer – heart, stars, dinosaurs, flowers, etc. 
• Transfer the shapes onto the baking sheet and brush with the olive oil. Sprinkle with seasoning (if using).
• Place the baking sheet in the oven and bake for 8-10 minutes or until golden brown. They will firm up while cooling. 

Notes

Notes on Beets: I used pre-cooked beets from the store, which are usually in the produce section of the grocery store, which will give you a light pink hummus. You can also roast your own beets by placing them in a pouch of tinfoil, adding a drizzle of olive oil and roasting in the oven for 40-60 minutes at 425 degrees F. Once cooked let them cool before peeling off the skin and adding them to this recipe. Roasted beets will give you a more intense pink color hummus (see video).

Age: can be served to baby 6 months (omit the salt) and up.

Storage: should be stored in an air-tight container in the fridge for up to 5 days. 

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