Hummus

PURPLE SWEET POTATO HUMMUS

The purple sweet potato really does many health benefits for fighting inflammation, heart disease, improved digestion and they are high in antioxidants.

The nutrition for one medium baked purple potato is as follows, per the USDA:

  • 151 calories, 4 g protein, 0 g fat,34 g carbohydrates, 3 g fiber
  • 943 mg potassium (20% Daily Value) and 22 mg vitamin C (24% DV)
INGREDIENTS

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1 ½ Cups of Purple Sweet Potato (baked)

1 cup low sodium organic chick peas plus 1/3 cup of liquid

3 tablespoons tahini

¼ cup of freshly squeezed lemon juice

3 large cloves of peeled garlic

DIRECTIONS

Preheat oven 375”, place sweet potato and unpeeled garlic on parchment paper lined tray and bake for 30 minutes until the sweet potatoes are soft, remove from oven and let cool.

hummusPeel skin from the sweet potato and garlic and roughly chop the sweet potatoes. Transfer all of the hummus ingredients into a food processor or blender and blend until well combined. If needed, add 1 tablespoon at a time of water or liquid from the chickpeas while blending, to create a creamy consistency.

Enjoy with your favorite low sodium Quinoa Chips, hummus is best eaten fresh but can be stored in the refrigerator for up to 3 days.

To add a little crunch add some walnuts or sunflower seeds or pistachios on top.

Healthy Heart Beet Hummus

A great hummus for your heart beet! Beets are a great source of nitrates, which are good for the heart. So show your heart some love by whipping up a batch of this hummus.

Prep time: 5 minutes

Servings: 8 (¼ cup)

Ingredients:

  • 1 (15-oz) can chickpeas
  • 1 garlic clove
  • 1 medium cooked beet, peeled and quartered
  • 1-2 tbsp tahini
  • 1 lemon, juice and zest
  • pepper (to taste)
  • 1 teaspoon chia seeds
  • vegetables or crackers (for dipping)

Directions:

  1. Drain chickpeas, reserving the liquid. Set aside.
  2. In a food processor, pulse the garlic clove until it is minced.
  3. Add the roasted beets and pulse until finely chopped.
  4. Scrape down the sides of the food processor, then add the chickpeas, 1 tbsp tahini, chia seeds lemon juice, and lemon zest.
  5. Puree until smooth, adding chickpea liquid 1 tbsp at a time, as needed, to achieve a smooth and creamy consistency.
  6. Season with a little cracked pepper.
  7. Taste, adding more tahini, if desired.
  8. Serve with vegetables or crackers.

Chef’s Notes:

Roasted Beets: Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper. Remove beet greens and rinse under cool water. Peel the beets and cut into wedges. Bake for 25-30 minutes, or until fork-tender. Alternatively, you can also steam or boil the beets.