Go Back
+ servings
beet hummus in a white bowl with hemp seeds and cilantro sprinkled on the left side

Beet Hummus for Babies

Made with just 5 ingredients, this nut-free beet hummus is great for spoon feeding or baby led weaning.
Course lunch
Cuisine snack
Prep Time 5 minutes
Total Time 5 minutes
Servings 12
Calories 66kcal


  • 1 medium cooked beet (about 140g)
  • 15 ounce can no-salt-added chickpeas, rinsed & drained
  • ½-1 teaspoon minced garlic, depending on your preference
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil more if needed


  • Place all ingredients in a food processor and puree to desired consistency. I kept a bit on the chunkier side not only so the baby can experience texture but bc I’m mainly going to serve it as a topper rather than a dip. You can adjust by adding more oil. You can also add tahini, Greek yogurt, etc. Have fun with it!


  • Transfer to an airtight container and store in the fridge for up to a week.
  • The hummus will thicken up in the fridge. If you wish, you can thin out with water or even breastmilk/formula for your baby.
  • To freeze, I like to store in single serving portions using the linked freezer tray so I can thaw just the amount I need. Simply place the tray in the freezer, pop out the molds, and transfer to a freezer-safe bag or container. Will keep for up to 3 months.


Calories: 66kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Sodium: 14mg | Fiber: 2g | Sugar: 1g | Calcium: 14mg | Iron: 1mg