Lots of people have asked me for the hummus recipes from my Yes, THIS! Wellness retreat last weekend so here they are. These are super easy to make and so delicious that they don't last long in your fridge. They also make great additions to holiday parties because they are bright and beautiful.

The sweet potato hummus is paleo compliant and has no garbanzo beans but you won't even miss them in this recipe. The beet hummus does have garbanzo beans but if you are following the paleo protocol or you just don't get along with legumes then you can try leaving the beans out and adding a little more tahini and an extra beet. Hummus is one of those things that is not an exact science. Just taste after you blend in your food processor or blender and then tweak accordingly.

*A couple of notes...

I like to use the roasted garlic that you can typically find in bulk at the olive bar in lots of grocery stores. I find that it has less of a bite and adds a nice, mellow garlic flavor.

If you are roasting butternut squash for your hummus, consider cubing and roasting a whole squash and saving the rest to put on a salad or have with some other meal. The same goes for roasting beets: take one bunch of beets and cut off the greens and the root stems. Wrap in tin foil and roast at 400 degrees for one hour or until a knife slides easily into the beet. Wait until cool and then just slip the skins off and you are good to go. Use one beet for the hummus and save the other 2 for a salad.

Butternut Squash Hummus

Yield: 8-10

Author: Lisa Levine

Prep time: 5 MinCook time: 5 MinTotal time: 10 Min

You can use butternut squash or a sweet potato for this recipe. Both ae great!

Ingredients

2 cups of cooked, mashed sweet potato or butternut squash (roasted, steamed or boiled all OK)
3 heaping tbsp of tahini (sesame paste)
1-2 garlic cloves, minced(I use pre-roasted garlic for a mellower flavor)
1 tbsp fresh lemon or lime juice
2 tbsp olive oil
1 tsp cumin
1/2 tsp smoked paprika
salt & pepper to taste

Instructions

Put all ingredients into the bowl of a food processor or blender and blend until smooth. Taste and add more lemon/lime juice or salt if necessary and add more olive oil if texture is too thick. Garnish with chopped parsley, toasted sesame seeds or microgreens for a nice touch.

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Beet Hummus

Yield: 8-10

Author: Lisa Levine

Prep time: 5 MinCook time: 5 MinTotal time: 10 Min

Ingredients

1 medium beet, roasted* and diced (see below notes)
1 can of garbanzo beans, drained and rinsed
2 heaping tbsp of tahini
2 garlic cloves, minced* (see above note)
zest and juice of one medium lemon
3 tbsp olive oil
salt & pepper to taste

Instructions

Put all ingredients into the bowl of a food processor or blender and blend until smooth. Taste and add more lemon juice or salt if necessary. Garnish with chopped parsley or microgreens for a nice touch.

Notes:

For roasting beets: take one bunch of beets and cut off the greens and the root stems. Wrap in beets tin foil and roast at 400 degrees for one hour or until a knife slides easily into the beet. Wait until cool and then just slip the skins off and you are good to go. Use one beet for the hummus and save the other 2 for a salad.