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!
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 👯♀️
Reasons to Love this Beet Hummus
- hidden veggie
- full of protein and fiber
- easy to make
- fun pink color
- great for baby, toddler, kids and even adults
- can be served with an assortment of your favorite chopped veggies and some pita bread
- you can also smear it on a bagel and add some sliced turkey and sliced carrots for a quick fun sandwich
- lasts up to 5 days in the fridge
- wholesome ingredients
- great for babies 6 months and up
- 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.
- 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 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.
- 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.
More Fun Hummus Recipes
- Veggie-Loaded Hummus (as seen on the TODAY show)
- Green Pea Hummus for Baby + Toddler
- Toddler Snack – Sweet Potato + Chick Pea Thai Hummus
- Sun-Dried Tomato Hummus
- Carrot Hummus with Toasted Paprika Pita Chips
Items Needed for this Recipe
DID YOU MAKE THIS BEET HUMMUS RECIPE?
I’D LOVE TO KNOW HOW IT TURNED OUT! LEAVE A COMMENT AND A ⭐️ RATING BELOW 👇
Beet Hummus for Baby, Toddler & Kids
- 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
- chopped veggies – carrots, cherry tomatoes, cucumbers, celery, peppers, broccoli, cauliflower, etc
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.