Go Back
+ servings
bowl of beet hummus with plate full of chopped veggies and cut-out heart pita bread.

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!


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


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 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. 

Did you make this recipe?

Tag @babyfoode on Instagram and hashtag it #babyfoode!