This modern version of classic hummus incorporates beets to create a smooth, savory and beautiful ruby red dip. It is a great snack for cancer patients who need soft foods, are experiencing changes in taste or have an aversion to sweet 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.
- 2 medium beets, peeled and cut into 1-inch chunks
- 2 cloves garlic
- 4 Tbsp. plus a drizzle extra-virgin olive oil
- 1 1/2 cups cooked or canned garbanzo beans, rinsed and drained
- 1 Tbsp. tahini
- Juice from half a lemon (about 2 Tbsp.)
- 3-4 Tbsp. warm water
- 1/2 tsp. cumin
- 1/2 tsp. sea salt
- 1/3 tsp. black pepper (optional)
- Preheat oven to 400 degrees F.
- Place beet chunks and garlic cloves in bowl, drizzle with olive oil and stir until evenly coated.
- Place on baking sheet and roast for 35-45 minutes or until fork tender, turning occasionally.
- Remove from oven and cool slightly.
- Transfer beets and garlic to food processor or blender.
- Add garbanzo beans, 4 Tbsp. olive oil, tahini, lemon juice, water, cumin, salt and pepper (if using).
- Blend for 1 minute, scrape down sides and blend for another minute, adding more water or olive oil as needed until a nice creamy consistency.
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.
Recipe in partnership with Cancer Support Community.
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