I love hummus. It can be added to almost anything and taste delicious. And it’s healthy and easy to make. However, if I eat hummus, my stomach is bloated and upset for days. I have a serious intolerance to chickpeas. Which is so depressing because I could eat them on anything!
Unfortunately, I’m not the only person that experiences this. Chickpeas can be inflammatory for a lot people. Causing gas, bloating, and pain. So I have created a hummus this is free of chickpeas and anti inflammatory.
I added beets to this recipe to elevate the anti inflammatory properties even more. Now before you stop reading this and forget about making this recipe all together, let me tell you I’m not a fan of beets. However, you can’t taste them in this recipe and beets are known for helping inflammation and improving digestive health. So don’t write off this recipe just yet. Not only are you getting a delicious and healthy snack but you are helping your gut too. Yay for digestive health!
- 2 cups sliced sweet potato (approx. 1 large sweet potato)
- 1/2 cup pre-cooked beets
- 1/4 cup tahini
- 1/4 cup olive oil
- juice from 1 lemon (approx. 4 tablespoons)
- 1 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1 garlic clove
In a medium size bowl, boil sweet potatoes for 15 minutes or until tender. Drain and rinse with cold water and allow to cool.
After sweet potatoes are cool, pour all ingredients into a food processor except for olive oil. Blend on high while slowly pouring in olive oil. Blend until combined well.
Enjoy with veggies, crackers, on bread, or however you like! Hummus will keep in the refrigerator for up to 10 days in a sealable bowl. I do not recommend freezing.