Ingredients:

• 3⁄4 cup sweet potatoes, peeled and cubed 1 in
• 1⁄2 cup beets, peeled and cubed 1 in
• 2 cloves garlic
• 1 tsp ground turmeric
• 1 3⁄4 t sea salt
• 1 15 oz can chickpeas, rinsed 1⁄4 cup tahini paste
• 2 T nutritional yeast

• 1⁄4 cup extra virgin olive oil

Directions:

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 cooling for 10 minutes. After cooled, combine all ingredients, except olive oil, in a food processor. Slowly drizzle in olive oil and blend. Scraping down sides as needed. Refrigerate for 2 hours before serving. Serve with cut-up vegetables or whole-grain crackers.