Anti-Inflammatory Root Veggie Hummus
As nourishing as it is gorgeous, this hummus is packed with anti-inflammatory foods, and it's a crowd pleaser with it's creamy texture and slightly sweet taste.
30 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 253 |
| Fat: | 12 g |
| Carbohydrates: | 31 g |
| Protein: | 8 g |
| Cholesterol: | 0 g |
| Sodium: | 384 mg |
| Fiber: | 7 g |
| Sugars: | 6 g |
| Calculated for total recipe. | |
by Laura Lea
Serves: 10-12
Ingredients
- .75 cup.75 cup.75 cup Sweet Potato, steamed, and cubed into 2 inch pieces (approximately .5 lg sweet potato)
- .5 cup.5 cup.5 cup Beets, steamed, cubed into 2 inch pieces ((approx 1 small beet))
- 15 oz15 oz15 oz Chickpeas, can, drained and rinsed
- 1.5 tsp1.5 tsp1.5 tsp Sea Salt
- 2 cloves2 cloves2 cloves Garlic, minced
- .25 cup.25 cup.25 cup Tahini
- 1 tsp1 tsp1 tsp Turmeric
- 2 Tbsp2 Tbsp2 Tbsp Nutritional Yeast
- .25 cup.25 cup.25 cup Extra Virgin Olive Oil
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Combine all ingredients except olive oil in a food processor and puree. While blending, slowly drizzle in olive oil.
Notes
Will keep in the fridge in a sealed container up to 1 week.
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