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

Homeade hummus, 2 ways: Beet and Sweet Potato! A rainbow of hummus, best served with fresh veggies and crackers.

Two delicious and bright variations on homemade hummus: beet hummus and sweet potato hummus. Fresh, flavourful, and infinitely better than store-bought hummus.



Beet Hummus

Sweet Potato Hummus


  1. 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.
  2. For the sweet potato hummus: Repeat step 1, but with the cooked sweet potato instead of the beet.


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).

Keywords: Beet hummus, Sweet potato hummus, Homemade hummus