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Creamy Beet Hummus

This modern version of the classic hummus recipe incorporates beets to give a smooth, savory and beautiful ruby red dip. It is a great snack for head and neck cancer patients who need soft foods, are experiencing changes in taste and/or have an aversion to sweeter snacks. For added calories to help combat weight loss, add extra tahini or olive oil, to taste. If mouth soreness or pain is an issue, simply reduce the lemon juice or omit it altogether and substitute the same amount of water.

Prep time: 15 minutes

Cook time: 40 minutes

Serves: 6


2 medium beets, peeled and cut into 1-inch chunks

1 ½ cups cooked or canned garbanzo beans, rinsed and drained

2 cloves garlic

2 Tbsp extra-virgin olive oil

1 Tbsp tahini

Juice from half a lemon (about 2 Tbsp)

3-4 Tbsp warm water

½ tsp cumin

½ tsp sea salt

⅛ tsp black pepper (optional)


  1. Preheat oven to 400°F
  2. Place beet chunks and garlic cloves in a bowl, drizzle with olive oil, and stir until evenly coated
  3. Place on a baking sheet and roast for 35-45 minutes or until fork tender, turning occasionally.
  4. Remove from the heat and let cool slightly
  5. Transfer the beets and garlic to a food processor or blender
  6. Add the garbanzo beans, olive oil, tahini, lemon juice, warm water, cumin, salt, and pepper
  7. Blend for 1 minute, scrape down the sides and blend for another minute, adding more water or olive oil as needed until a nice creamy consistency
  8. Serving suggestions: pair with whole wheat crackers or soft pita bread; use as a dip for raw or soft cooked veggies; use as a sandwich spread and layer turkey, cheese, and lettuce on top


Per serving: 135 calories, 7 grams fat, 1 grams saturated fat, 0 mg cholesterol, 14 grams carbohydrate, 4 grams dietary fiber, 5 grams protein