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
Scale
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).
- Prep Time: 10 minutes
- Category: Appetizer, Dip, Spread
- Cuisine: Vegan, Middle Eastern
Keywords: Beet hummus, Sweet potato hummus, Homemade hummus