Adina Yaakov
The American Heart Association recommends eating 4-5 servings of fruits and vegetables
per day. Colorful fruits and vegetables have multiple nutritional benefits from their naturally
occurring phytonutrients inside. Don’t know how to add fruits and vegetables into your meals?
Try blending your fruit and vegetables to a fine puree before adding them to soups, smoothies,dressing, or dips to reach your daily goal. Adding beets, sweet potatoes, or spinach, to hummus not only gets you and your family to eat more fruits and vegetables, but changes the tint to
beautiful shades of the rainbow as well.
Roasted Red Beet Hummus
1 can chickpeas
¼ cup lemon juice
¼ cup olive oil
2 cloves garlic
1 tbsp salt
1 red beet
In a small pot, boil beet in water for about 45 minutes. Peel beets and place with the remaining
ingredients in a processor for about one minute until it becomes a creamy consistency. Store in
an airtight container up to 3 days.
Orange Sweet Potato Hummus
1 can chickpeas
½ cup lemon juice
½ cup olive oil
2 cloves garlic
1 tbsp salt
1 small orange sweet potato
Preheat oven to 350 degrees. Wrap sweet potato completely in foil and bake on a tray for one hour. Scoop out the flesh from the potato, and place it along with the rest of the ingredients in a
processor for about one minute until it becomes a creamy consistency. Store in an airtight
container up to 3 days.
Spinach Hummus
1 can chickpeas
¼ cup lemon juice
¼ cup olive oil
2 cloves garlic
1 tbsp salt
1 cup baby spinach
In a small pot, boil beets in water for about 45 minutes. Peel beets and place with the remaining
ingredients in a processor for about one minute until it becomes a creamy consistency. Store in
an airtight container up to 3 days.
Turmeric and Golden Beet Hummus
1 can chickpeas
¼ cup lemon juice
¼ cup olive oil
2 cloves garlic
1 tbsp salt
1 Yellow Golden beet
1 tsp turmeric
In a small pot, boil beet in water for about 45 minutes. Peel beet and place with the remaining
ingredients in a processor for about one minute until it becomes a creamy consistency. Store
in an airtight container up to 3 days.
Purple Sweet Potato Hummus
1 can chickpeas
½ cup lemon juice
½ cup olive oil
2 cloves garlic
1 tbsp salt
1 Purple sweet potato
Preheat oven to 350 degrees. Wrap sweet potato completely in foil and bake on a tray for one hour. Scoop out the flesh from the potato, and place it along with the rest of the ingredients in a
processor for about one minute until it becomes a creamy consistency. Store in an airtight
container up to 3 days.