Anti-inflammatory Root Veggie Hummus

Anti-Inflammatory Root Veggie Hummus
COMMENTS
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    [ID] => 7340
    [post_author] => 2
    [post_date] => 2016-03-21 10:32:33
    [post_date_gmt] => 2016-03-21 16:32:33
    [post_content] => 
    [post_title] => Anti-inflammatory Root Veggie Hummus
    [post_excerpt] => 
    [post_status] => publish
    [comment_status] => open
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    [post_name] => anti-inflammatory-root-veggie-hummus
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    [post_modified] => 2016-03-28 17:51:01
    [post_modified_gmt] => 2016-03-28 23:51:01
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    [post_parent] => 0
    [guid] => http://llbalanced.com/?post_type=recipe&p=7340
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03.21
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TOTAL TIME :15mins15mins
10-12servings
INGREDIENTS
  • 3/4 cup steamed sweet potatoes, cubed into 2 inch pieces (approximately 1/2 lg sweet potato)
  • 1/2 cup steamed beets, cubed into 2 inch pieces (approx 1 small beet)
  • 1 15 ounce can chickpeas, drained and rinsed
  • 1 1/2 teaspoons sea salt
  • 2 cloves garlic, minced
  • 1/4 cup tahini
  • 1 teaspoon turmeric
  • 2 tablespoons nutritional yeast
  • 1/4 cup extra-virgin olive oil
DIRECTIONS
  1. 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.
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