Seriously, does it get more beautiful than this? This recipe, which uses roasted beets in place of traditional chickpeas, makes a show-stopping spread (seriously, what little girl wouldn’t love a PURPLE dip?) and is a great use for leftover roasted beets. Serve it alongside pita and veggies at a party, or serve it to your child’s lunchbox to add a pop of color .

Beets also make a great baby food! Get the recipe here.

Roasted Beet Hummus

1 lb cooked or roasted  beets, quartered
1/4 cup walnuts, toasted and roughly chopped (optional)
2 tablespoons lemon juice
1/2 tablespoon tahini
1/2 teaspoon ground cumin
1 garlic clove
1 tablespoon olive oil
1/2 teaspoon salt
Place all the ingredients in a food processor and blend until smooth, stopping occasionally to scrape down the sides. Taste throughout and adjust the balance as you see fit. Serve immediately or refrigerate, covered, for up to 3 days. Garnish with sesame seeds and cilantro, if desired.