Makes 3 cups
Prep time: 10 minutes
INGREDIENT LISTS
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
- Place all ingredients for your chosen flavor in a powerful blender or food processor. Blend until smooth, scraping down the sides as needed.
- Serve with pita, whole-grain or nut-based crackers, or sliced vegetables.
- Keep leftovers in an airtight container in the refrigerator for up to four days.
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