Anti-Inflammatory Root Veggie Hummus
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...
