Homemade Hummus, 2 Ways: Beet Hummus and Sweet Potato Hummus

Two ways to mix up your homemade hummus routine! Beet hummus and sweet potato hummus start with the same base of chickpeas, tahini, lemon juice, olive oil, garlic, and sea salt. For the beet hummus, you’ll add one small chopped raw or cooked beet, and for the sweet potato hummus, you’ll add one cooked sweet potato! Make a batch of each for your next veggie platter!

The summer after my ninth grade year, we took a family vacation to Naples, Florida. Among the many new experiences was my first introduction to Whole Foods Market (remember, this was the year 2009, and Canadian Whole Foods Market locations were confined only to Vancouver and Toronto!). My interest in vegetarianism was just beginning, and this Whole Foods Market discovery was a veritable dream come true for the burgeoning foodie in me.

There were many highlights of that trip, including seeing palm trees for the first time, long beach walks, the most intense thunderstorms I had ever seen, granola cookies the size of my head, and cupcakes with icing several inches thick (I mean, they were from Whole Foods, so they had to be healthy, hehe).

Somehow, one of the things that stands out the most is the locally made beet and sweet potato hummus sold at the Whole Food there. Perhaps a larger amount of my memory is devoted to food than the average person, lol… but it seems to be serving me well as far as recipe ideas go.

So, needless to say, the inspiration for these recipes was ten years in the making! It’s always nice to put a creative and colourful spin on common staples, and these beet and sweet potato hummus recipes accomplish just that.

The beet hummus is a vibrant pink/dark red colour, while the sweet potato hummus is a light orange. I love serving them surrounded by bright seasonal vegetables and crackers/crostini for a lovely appetizer spread at dinner parties and get-togethers. They come together quickly, and the nice thing about them is that they have the same base ingredients. The only difference between the two recipes is the addition of the beet or sweet potato, respectively!

Making the beet and sweet potato hummus(es) could not be easier. For the beet hummus, you’ll add cooked chickpeas, tahini, lemon juice, garlic, sea salt, extra virgin olive oil, and one small raw or cooked beet (chopped!) to the bowl of a food processor. Blend until smooth and transfer to a container or serving dish. Rinse out the bowl and repeat the same steps, using a cooked sweet potato instead of the beet.

Then, create a beautiful spread of seasonal vegetables. I used rainbow carrots, bell peppers, watermelon radishes (my favourite veggie of all time!!), and celery. I paired them with some of my favourite crackers. Let’s be real: I have many favourite crackers, including Late July Organic, Mary’s Organic, and Savor Organic (not sponsored, just awesome 😉 ). Just ask my coworkers. My crackers and hummus addiction knows no bounds.

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If you make the beet hummus, the sweet potato hummus, or both, leave a comment below to let us know how you liked it!

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Talk soon!