Beet Hummus – Let’s “Beet” Breast Cancer!

Appetizer | September 9, 2016 | By


The Susan G. Komen Race for the Cure in Central Park NYC will take place on Saturday, September 10. The KitchAnnette team, Toni’s Tony Team, has been participating since 2007.


In Spring of 2007, my mom Toni was diagnosed with a form of breast cancer called Inflammatory Breast Cancer, which is usually not detected until it’s too late. We were extremely lucky and she was deemed cancer-free soon after her diagnosis. She’s a rare success story that I’m thankful for every day but many people don’t have the same story. We want to help END THIS DISEASE! 


In honor of those who are battling it, have triumphed over it, and have lost their battle, we are sharing our Beet Hummus recipe. It’s healthy – beets are said to have properties considered anti-cancer – and it’s a beautiful pink to compliment the beauty of everyone touched by this disease.

Here’s how:

• 2 small beets, washed
• 2 cloves garlic, minced
• 1 15.5 oz can chickpeas, rinsed & drained
• 2 tbsp tahini sesame seed paste
• 1 tsp cumin
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 2-3 tbsp extra virgin olive oil
• 1 tsp fresh parsley, minced

1) Place beets in microwave-safe dish with 1/2” water. Microwave on high for 5 minutes until fork-tender. Let cool for 5 minutes, peel, then chop.
2) Add all ingredients except oil to a blender or food processor and blend well. Add oil and blend until smooth.
3) Garnish with parsley and serve!


I am thrilled with this hummus. Feel free to tweak the spices to suit your tastes. I love the color and the flavor. I’ve shown you a couple of ways to enjoy it but you should make up your own combos! Yeah!

Please donate to Toni’s Tony Team. Get involved in local events! This disease needs to be contained and ended.


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