Cooking with CURE: Beet Hummus Recipe

They may sound strange when put together, but if you like beets or you like hummus, then you’ll love this beet hummus recipe from our oncology dietitian friends at the John Theurer Cancer Center. This final installment of the Cooking with CURE series is a vibrant play on classic hummus that’s you can easily whip up using a food processor at home.

Not only is it a pretty color, but it’s also packed with nutritious ingredients that go well with pita chips or vegetable sticks. Each 1/3 cup serving only clocks in at about 200 calories, but also contains 6 grams of protein, 5 grams of fiber, essential fats, and many vitamins and minerals that will power you through cancer treatment and beyond.

Talk about a well-rounded snack – give it a try this week and share your creation on social with the hashtag #CookingWithCURE!

Beet Hummus Recipe

Prep Time: 15 minutes

Cook Time: 30 minutes

Serves: 8

Ingredients:

• 1 large beet (or 2 small), peeled
• 1 can chickpeas, drained and rinsed
• 1/2 cup tahini
• 1-2 lemons, zested and juiced (about 1/3 cup of lemon juice)
• 2 cloves garlic
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/3 cup olive oil
• Optional toppings: za’tar seasoning, lemon zest, nuts, large salt flakes, chopped herbs (parsley, basil, oregano), sesame seeds, or swirls of olive oil are great ideas!

Instructions:

1. Peel the beets and put into a baking dish with ¼ inch of water at the bottom. Cover with foil and bake in the oven at 400 degrees for about 1 hour. A fork should be able to slide right through. Let cool and cut into quarters.
2. Combine beets, chickpeas, tahini, lemon juice, 1 tsp lemon zest, garlic, cumin, and salt in a food processor. While blending, slowly drizzle in the olive oil to combine. Blend until smooth.
3. Taste and adjust seasoning as desired. You may prefer more lemon, garlic, or salt.
4. Sprinkle on your desired toppings and serve. The hummus will keep in the fridge for 1 week or in the freezer for 3 months.