Hummus, Three Ways

Use beets, sweet potatoes, and sun-dried tomatoes to liven up ordinary hummus.


Makes 3 cups
Prep time: 10 minutes


Beet Hummus

  • 1 cup steamed, mashed beets
  • 1/2 cup tahini
  • 1  14–oz. can chickpeas
  • 3 tbs. fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tsp. paprika
  • 1/2 tsp. salt

Sweet Potato Hummus

  • 1 cup baked, mashed sweet potatoes
  • 1 cup walnuts, chopped
  • 1  14–oz. can chickpeas
  • 1/4 cup fresh lemon juice
  • 1/4 cup orange juice
  • 2 cloves garlic, minced
  • 3/4 tsp. salt


  • 1/2 cup oil-packed sun-dried tomatoes, drained
  • 1/2 cup almonds, chopped
  • 1  14–oz. can white beans
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic, minced
  • 1/2 tsp. salt


  1. Place all ingredients for your chosen flavor in a powerful blender or food processor. Blend until smooth, scraping down the sides as needed.
  2. Serve with pita, whole-grain or nut-based crackers, or sliced vegetables.
  3. Keep leftovers in an airtight container in the refrigerator for up to four days.

is a Minneapolis-based recipe developer and cookbook author. She is the author of Great Bowls of Food.

Photos: Andrea DAgosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

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