Avocados Stuffed With Beetroot & Chickpeas Hummus

This beetroot hummus is a delicious twist to the classic Middle Eastern dip hummus. Beets not only make this dish healthy but also make it pretty and appetizing.

Typically, the AntiCancer360 approach utilizes one out of five different anticancer diets. Depending on each client’s case and personal preferences, one of these diets may be the slow-carb diet. 

raw ingredients

Having beans as the center of your slow-carb meal can help your blood sugar and insulin regulation [1]. Slow-carbs like beans, most vegetables, and some whole grains contain a lot of fiber and take longer to digest. By not causing the same quick rise in blood sugar that refined carbs often do, they are a great ally against cancer [2] So our recipe today is beautiful, nutritious, and absolutely delicious. This hummus has a red/pink hue from cooked beets. It is a well balanced dish that has all the goodness of beets and the protein rich chickpeas.  The presentation of this hummus is fantastic. We chose to make serving bowls out of avocado shells. You will enjoy avocado slices and veggie sticks with every dip of this flavorful hummus. 

ingredients in blender

The combination of crunchy bits of pumpkin seeds, sesame seeds and chickpeas on top also adds to the texture and presentation of this recipe. Here are some of the amazing cancer-fighting ingredients that you will find in this fancy and super delicious dish:

  • Avocado: Researchers have found potential health benefits of avocados and it’s extracts against inflammation and cancer cells [3]. Other studies have also identified that phytochemicals extracted from avocado can selectively inhibit the growth of precancerous and cancerous cells and cause the death of cancer cells, while also encouraging the multiplication of immune system cells called lymphocytes. These phytochemicals may also decrease chromosomal damage caused by cyclophosphamide, a chemotherapy drug [4].
  • Beets: There are valuable functional properties in beets. They are cardioprotective, anti-inflammatory, chemopreventive, and antioxidant. They also have the potential to improve fatigue [5].      
  • Chickpeas: Butyrate, is a primary short-chain fatty acid produced from the ingestion of chickpeas that may reduce the risk of colorectal cancers. Studies have observed its ability to both inhibit cancer cell proliferation and induce apoptosis (cell death) in cancer cells. Other dietary compounds present in chickpeas, such as lycopene, biochanin A, and saponins have also shown the ability to reduce one’s risk of developing certain types of cancers [6].
  • Garlic: Allicin is a natural anticancer substance found in garlic. Studies have found that the ingestion of garlic may offer strong protection against cancer. Other studies have also identified garlic’s ability in suppressing the proliferation of cultured cancer cells [7]. To maximize allicin and its anticancer potential, you should crush the garlic and let it sit for 10 minutes before consuming it [8].
  • Pumpkin Seeds: Diets rich in pumpkin seeds have been linked with a reduced risk of stomach, breast, lung, prostate and colon cancers. Pumpkin seeds are also high in antioxidants that may help protect against disease and reduce inflammation [9]. The best way to consume it is to eat it raw since the omega-6 fatty acids are sensitive to heat [10]

Give this recipe a try today. It can be a delicious snack or appetizer that will look fantastic on your table. This hummus is also great in salads, whole grain toast, or paired with some crunchy veggie sticks!

avocado stuffed

If you can get all the ingredients organic, that would be ideal. But, if not, you should get organic avocados to help you reduce any exposure to toxic pesticides [11].

Avocados Stuffed With Beetroot & Chickpeas Hummus

This beetroot hummus is a delicious twist to the classic Middle Eastern dip hummus. Beets not only make this dish healthy but also make it pretty, and appetizing.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people


  • 2 golden beats roasted, medium/large
  • 1 1/2 c chickpeas cooked
  • 1 tbsp tahini
  • 1 tbsp garlic crushed chunks
  • 1/2 lemon juiced
  • 1 tsp cumin
  • 1/2 tsp chili flakes
  • 1 tsp paprika
  • 1/4 c water
  • salt and pepper to taste

To Serve

  • 1 avocado
  • 1 tsp olive oil
  • 1 tsp sesame seeds black and white (optional)
  • 1 tbsp pumpkin seeds
  • chickpeas a few on top for garnish


  • In a large blender place the cooked beats, chickpeas, tahini, lemon juice, crushed garlic cloves, cumin, paprika, water, roasted shallots, chili flakes, and salt and pepper to taste.
  • Blend on high speed until smooth and creamy.
  • Halve the avocado and remove the pit. Add the beet hummus to the center of each avocado half.
  • Serve on a plate with diced avocado and sprinkle the hummus with pumpkin seeds, olive oil, black and white sesame seeds, and few chickpeas on top. 
  • Enjoy.
Tried this recipe?Let us know how it was!


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