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.
Servings: 12 servings
Calories: 143kcal
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!
Video
Nutrition
Calories: 143kcal | Carbohydrates: 14g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 202mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1189IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg