This Beet Hummus recipe is kid tested and approved. During Food Literacy Month, our kids tasted five vegetables prepared by local chefs and voted for beets as the Veggie of the Year! This recipe highlights the award-winning beet. Try it at home with your family.
Yield: 4 cups
1 15.5 oz can garbanzo beans, drained
2 cups roasted beets, marinated overnight in vinegar, drained
1 clove garlic, peeled & chopped
Juice of one lemon
1/2 cup tahini paste
1/4 cup olive oil
Salt and pepper to taste
Instructions for Adults:
Assist children in knife safety and safe assembly of blender.
Instructions for Kids:
Add each of the ingredients to the blender as you prepare them.
Drain the liquid from garbanzo beans and the beets. Peel and roughly chop the garlic with a food chopper. Use a plastic knife to cut the lemon in half, and squeeze all the liquid into the blender–be careful not to let the seeds fall in. Measure and add the tahini paste. Start the blender and blend until smooth. Add the olive oil, salt and pepper and blend again until smooth.
Congratulations to Chef Justine Kelly of Sun Basket for winning Veggie of the Year!