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

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


  • Author: Allison
  • 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.


Scale

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

  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.

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