Red Beet and White Bean Hummus


(for about 3 cups)
1 medium beet
1 15oz can of white beans, rinsed and drained
1 large garlic clove, unpeeled
Juice of 1/2 lemon (approx. 1/2 Tbsp.)
1/4 cup olive oil
1 tsp. salt
(Optional): Serve with carrot or celery sticks, or whole grain crackers

Time: 30 minutes

This tasty colorful spread is fun for students to make and eat.


  1. Wash beet well, trim off stems and place with peeled garlic clove in a pot to boil for approx 24 minutes until the beet is tender.
  2. Remove skin off of the beet (use a zip lock bag on hand and slip the skin off so hand doesn’t turn red) and cut into cubes.
  3. Place all the ingredients in a food processor and puree until smooth.
  4. Serve on crackers or with other veggies.