Pink & Purple Peanut Butter Hummus, Vegan & Gluten-Free
Author: 
Recipe type: snack
Cuisine: vegan, gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
to roast
  • 1 small sweet potato, scrubbed
  • 1 small beet, peeled and cubed
  • 1 teaspoon olive oil
everything else
  • 1½ cups cooked (or 1 15-oz can) chickpeas *see note above about peeling
  • ¼ cup creamy peanut butter
  • juice of half an orange
  • 3 tablespoons non-dairy milk (or more, as desired to thin)
  • salt, to taste
garnish
Instructions
  1. Preheat the oven to 400°.
  2. Use a knife to poke a couple holes in the sweet potato and place it on a baking sheet. Toss the beet cubes with the olive oil and spread them out on the baking sheet.
  3. Bake the beet cubes for about 40 minutes (flipping halfway), until tender and roasty. Leave the sweet potato in the oven for 45-60 minutes, until tender when poked with a fork. Let everything cool before using.
  4. Combine all the remaining ingredients (except garnishes) in a blender or food processor until smooth. Scoop out half the hummus and set it aside.
  5. Blend the half that remains with the beet cubes until smooth. Transfer to a bowl and set aside.
  6. Scoop the roasted sweet potato flesh into the blender. Add the other half of the hummus and and blend until smooth.
  7. To serve, swirl the beet and sweet potato hummus in a bowl. Add your choice of garnishes and enjoy!
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2017/03/06/pink/