Hummus, 3 Ways

Makes 3 cups | Prep time 10 minutes

Ingredients

Beet Hummus

• 1 cup steamed, mashed beets
• 1/2 cup tahini
• 1  14–oz. can chickpeas
• 3 tbs. fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp. paprika
• 1/2 tsp. salt

Sweet Potato Hummus

• 1 cup baked, mashed sweet potatoes
• 1 cup walnuts, chopped
• 1  14–oz. can chickpeas
• 1/4 cup fresh lemon juice
• 1/4 cup orange juice
• 2 cloves garlic, minced
• 3/4 tsp. salt

White Bean and Almond Hummus 

• 1/2 cup oil-packed sun-dried tomatoes, drained
• 1/2 cup almonds, chopped
• 1  14–oz. can white beans
• 1/4 cup fresh lemon juice
• 2 cloves garlic, minced
• 1/2 tsp. salt

Directions

1. Place all ingredients for your chosen flavor in a powerful blender or food processor. Blend until smooth, scraping down the sides as needed.
2. Serve with pita, whole-grain or nut-based crackers, or sliced vegetables.
3. Keep leftovers in an airtight container in the refrigerator for up to four days.