Anti-Inflammatory Root Veggie Hummus


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.
Servings 8


  • 1/2 large sweet potato, peeled & cubed into 3/4" pieces (approximately 1 cup)
  • 1 small beet, peeled and cubed into 3/4" pieces (approximately 1/2 cup)
  • 15 ounce can chickpeas drained and rinsed
  • 1 teaspoon sea salt
  • 2 cloves garlic minced
  • 1/4 cup tahini
  • 1/2 teaspoon turmeric
  • 2 tablespoons nutritional yeast
  • 1/3 cup extra-virgin olive oil


  • Add beets and sweet potatoes to a saucepan and cover with water. Bring to a boil and boil just until tender, 6-8 minutes. Drain and cool 5 minutes.
  • Add root veggies and all remaining ingredients in a food processor and blend until smooth and creamy, stopping to scrape down the sides as needed. Refrigerate at least 4 hours before enjoying.
  • Leftover hummus will keep up to 1 week in the fridge.
Course: Appetizer, Side Dish, Snack
Cuisine: American, Mediterranean
Keyword: antinflammatory, antioxidants, fiber, healthy snack, hummus, root vegetables, sweet potato pudding, Vegan

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