swanlogo2.jpg (2420 bytes)Beetroot Dip

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A hummus recipe with a root vegetable base instead of garbanzo beans. This beautiful and healthful recipe is another way to incorporate more veggies into your diet. This recipe is graciously shared by Chef Sue Bender, owner of Rocksalt Restaurant in Orewa, New Zealand, where my husband and I had a lovely meal. We *licked the platter clean* when first served the beetroot hummus as an appetizer (called an entreé or starter in New Zealand). Our waitstaff was so surprised that she asked if we would like to sample another variety of hummus and brought us the carrot dip. By the time she was back to ask how we liked that one, our dish was again *licked clean* :-) Both the carrot dip and beetroot dip recipes are very different, but both are simply delicious! They will look beautiful on a buffet table served with small whole wheat pita or crackers. Enjoy, enjoy.

  • 2 pounds beetroot - wash well, cut off tops and small root


  • Roast in oven at 350 degrees with 1 Tbsp. brown sugar until able to be pierced through with a fork
  • Puree in blender or food processor with the following:
    (you may wish to first slip the skins, but I didn't bother since the beets were well washed)

    • 1-1/2 Tbsp. tahini
    • 1 medium clove raw garlic
    • 1-1/2 Tbsp. frozen orange juice
    • 1 Tbsp. fresh lemon juice
    • 1 Tbsp. olive oil
    • 1 Tbsp. water (adjust, adding more or less to reach desired consistency)
Makes ~ 2 cups


In my book, I have included the names of several dozen cookbooks which feature recipes that are compatible with (or that can be modified to fit) the ultra-healthy diet I follow, including some resources which are free.

I am also collecting recipes to include in a future edition of my book as well as to be featured on "Menus and recipes".   I have asked readers to send me any recipes that they have found to be great-tasting and easy to prepare, and that emphasize the nutritional guidelines which are outlined in my book.  I will also consider taking people's favorite "normal" recipes and posting versions which are modified for maximal cancer prevention.

If you have a recipe you wish to submit for possible inclusion in either my book or on this web page, please send it to me.  If the recipe is from a cookbook or other printed source, please include the name, author, and publisher of the source so that I can ask for permission to reprint the recipe.  If it is a recipe you created, or a family favorite, please indicate that, also.

Mail recipes to me at:

Contact Information:
Phone/Fax: 734/996-9260

P.O. Box 130221, Ann Arbor, MI  48113


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