Red Beet and White Bean Hummus

red beet hummus

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

Nutritional Sentence

Beets are a rich source of Potassium, Calcium, Magnesium, Iron, and Vitamins C, B6, A.

Recipe time: 30 minutes


(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


Large pot
Cutting boards
Measuring utensils
Food processor/Blended
Zip lock bag


  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.