Root Vegetable Hummus
A perfect appetizer to serve with crackers, raw vegetables, or even to spread on a sandwich. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Equipment
- Baking Sheet
- Oven
- Food Processor or Blender
Ingredients
- ¾ cup sweet potato* peeled, cubed into 2" pieces, steamed or boiled
- ½ cup beet* peeled, cubed into 2" pieces, steamed or boiled
- 15 oz chickpeas drained and rinsed
- 2 cloves garlic* minced
- ¼ cup tahini
- 1 tsp turmeric
- 2 tbsp nutritional yeast or shredded parmesan
- ¼ cup extra virgin olive oil
Instructions
- Steam or boil the sweet potatoes and beets.
- Combine all ingredients except olive oil in a food processor and puree. While blending, slowly drizzle in olive oil. Will keep in the fridge in a sealed container up to 1 week.
- Serve as a dip with chips, crackers, carrots, broccoli, cauliflower, or even spread it onto a sandwich!
Video
Notes
Recipe inspired by Laura Lea.
Nutrition
Calories: 143kcalCarbohydrates: 14gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 13mgPotassium: 202mgFiber: 4gSugar: 2gVitamin A: 1189IUVitamin C: 1mgCalcium: 29mgIron: 2mg
