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.
Homemade Hummus, 2 Ways: Beet Hummus and Sweet Potato Hummus
- Prep Time: 10 minutes
- Total Time: 10 minutes (not including time required to cook the beet/sweet potato)
- Yield: Approx. 1 1/2 cups each
Description
Two delicious and bright variations on homemade hummus: beet hummus and sweet potato hummus. Fresh, flavourful, and infinitely better than store-bought hummus.
Ingredients
Beet Hummus
- 1 1/2 cups cooked chickpeas
- 2 cloves garlic, minced
- 2 tbsp tahini
- 2 tbsp extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1 tsp fine sea salt
- Freshly ground black pepper, to taste
- 1 small peeled beet, raw or cooked, chopped
Sweet Potato Hummus
- 1 1/2 cups cooked chickpeas
- 2 cloves garlic, minced
- 2 tbsp tahini
- 2 tbp extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1 tsp fine sea salt
- Freshly ground black pepper, to taste
- 1 small peeled cooked sweet potato (steamed, baked, or roasted)
Instructions
- For the beet hummus: Place the chickpeas, garlic, tahini, extra virgin olive oil, lemon juice, sea salt, pepper, and beet in the bowl of a food processor fitted with the ‘S’ blade. Blend until very smooth. Transfer to an airtight container and refrigerate until ready to serve.
- For the sweet potato hummus: Repeat step 1, but with the cooked sweet potato instead of the beet.
Notes
Hummus keeps in the refrigerator for at least a week (mine has always been gobbled up by then, but it might keep for longer if it’s kept in a well-sealed container).
- Category: Appetizer, Dip, Spread
- Cuisine: Vegan, Middle Eastern
Keywords: Beet hummus, Sweet potato hummus, Homemade hummus
If you make the beet hummus, the sweet potato hummus, or both, leave a comment below to let us know how you liked it!
Or pin this to one of your boards for later:
Talk soon!
Jennifer
Sweet potatoes and beets are such healthy vegetables. Now I can enjoy them in hummus. I am making both recipes for our annual Civic Holiday picnic in Hamilton this weekend.
Allison
Awesome, Jennifer! I hope you enjoy! 🙂