Anti-Inflammatory Root Veggie Hummus

To gear up for our upcoming Heart Healthy Cooking Class and in honor of Heart Health Month, we’re excited to share this delightful Root Veggie Hummus recipe. If you’re not a fan of beets like me, don’t worry – this recipe eliminates that earthy flavor many find off-putting.

Ingredients:

• ¾ cup sweet potatoes peeled and cubed 1 in
• 1 ¾ t sea salt
• ½ cup beets, peeled and cubed 1 in
• 1 15 oz can chickpeas, rinsed
• 2 cloves garlic
• ¼ cup tahini paste
• 1 tsp ground turmeric
• 2 T nutritional yeast
• ¼ cup extra virgin olive oil

Directions:

1. Place sweet potatoes and beets in a small pot of water filled up enough to cover vegetables by 1 to 2 inches. Boil for 10 minutes or until vegetables can be pierced with a knife. Drain and rinse. Allow them to cool for 10 minutes.
2. After cooled, combine all ingredients, except olive oil in a food processor. Slowly drizzle in olive oil and blend. Scraping down sides as needed.
3. Refrigerate for 2 hours before serving.
4. Serve with cut-up vegetables or whole-grain crackers.