Root Vegetable Hummus

A perfect appetizer to serve with crackers, raw vegetables, or even to spread on a sandwich. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Side Dish, Snack
Cuisine Mediterranean
Servings 12 servings
Calories 143 kcal

Equipment

  • Baking Sheet
  • Oven
  • Food Processor or Blender

Ingredients
  

  • ¾ cup sweet potato* peeled, cubed into 2" pieces, steamed or boiled
  • ½ cup beet* peeled, cubed into 2" pieces, steamed or boiled
  • 15 oz chickpeas drained and rinsed
  • 2 cloves garlic* minced
  • ¼ cup tahini
  • 1 tsp turmeric
  • 2 tbsp nutritional yeast or shredded parmesan
  • 2 tbsp lemon juice or balsamic vinegar, or vinegar of choice
  • ¼ cup extra virgin olive oil

Instructions
 

  • Steam, boil, or roast the sweet potatoes and beets until easily pierced with a fork.
  • Combine all ingredients except olive oil in a food processor and puree. While blending, slowly drizzle in olive oil. Until mixture is smooth. Will keep in the fridge in a sealed container up to 1 week.
  • Serve as a dip with chips, crackers, carrots, broccoli, cauliflower, or even spread it onto a sandwich!

Notes

Recipe inspired by Laura Lea.

Nutrition

Calories: 143kcalCarbohydrates: 14gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 13mgPotassium: 202mgFiber: 4gSugar: 2gVitamin A: 1189IUVitamin C: 1mgCalcium: 29mgIron: 2mg
Keyword beets, garlic, sweet potatoes