Beet and Yam Hummus

Getting kids to eat healthy snacks and lunches can be somewhat of a challenge.  When I was a child, I did not like sandwiches so my Mom had a hard time trying to figure out what I would eat.  I did however like to dip things. Like veggies and dip. The recipe I am sharing with you today is a beautifully colored hummus with a wonderful flavor that is perfect for packing in lunches or snacking. I would have loved this as a child as picky as I was simply because of the color.  But it tastes good too!  It gets its flavor and extra vitamins from beets and sweet potatoes.  But you do not have to tell your children they are in there, simply let them enjoy!  This is wonderful with crackers and veggies, or used as a sandwich spread.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 12 | Prep Time: 15 minutes | Cook Time: 0 minutes | Ready in: 15 minutes

Ingredients

• 1 1/2 cups cooked garbanzo beans (canned is fine)
• 2 cups cooked yam or sweet potato, diced
• 1 cup cooked beets, diced
• 3 garlic cloves
• 1/4 cup plus 2 Tbsp lemon juice
• 1/4 cup sesame tahini
• 1/4 cup olive oil
• 1 Tbsp sea salt or to taste
• 1 1/2 tsp ground cumin
• 1/4 tsp ground chipotle powder
• filtered water as needed

Instructions

In a food processor, combine all ingredients and process until smooth, adding water if necessary to thin out. Serve with chips or veggies for dipping, or as a spread on a sandwich!