Sweet-Potato & Beet Hummus:
15 oz. can (1 ½ cup) Chickpeas 375 mL
1 medium Sweet potato
1 medium Beet
2 tbsp. Tahini 30 mL
1 cup Lemon juice 250 mL
2 tsp. Cumin 10 mL
2 tsp. Garam masala 10 mL



  1. Preheat oven to 400F.
  2. Wash, peel and chop sweet potato and beet into cubes. Bake until very soft, approximately 50 minutes, flipping halfway through.
  3. Drain and rinse chickpeas.
  4. In a food processor, combine the chickpeas, sweet potato, tahini, lemon juice, cumin, and garam masala on high until smooth.
  5. Transfer into two serving bowls and serve with pita chips, carrot sticks, broccoli or any other vegetable!
Nutrient Analysis Per Serving:
Calories: 307
Fat: 11 grams
Carbohydrates: 51 grams
Fibre: 11 grams
Protein: 12 grams