Bowl of humus with vegetables - Roasted Root Hummus - Amy Myers MD®
Gut Health
Lunch

Roasted Root Hummus

 Summertime is often one of the most fun (and often busiest) times of the year. If you’re on the go and need a fun snack to keep you satisfied, this Roasted Root Hummus is for you! Loaded with nutrient-rich roasted root vegetables, this colorful summertime snack is perfect for special...
Amy Myers |

Updated

Summertime is often one of the most fun (and often busiest) times of the year. If you’re on the go and need a fun snack to keep you satisfied, this Roasted Root Hummus is for you! Loaded with nutrient-rich roasted root vegetables, this colorful summertime snack is perfect for special...

Roasted Root Hummus

Ingredients

  • 1/2 cups purple sweet potato peeled and chopped
  • 1/2 cups carrots peeled and chopped
  • 1/2 cups parsnips peeled and chopped
  • 1/2 cups beets peeled and chopped
  • 3 cloves garlic peeled
  • 1 tsp tahini
  • 1 tsp turmeric
  • 2 tbsp Nutritional yeast
  • 3 scoops Gut ImmunIG™
  • 1/4 cups extra virgin olive oil

Directions

  1. Preheat oven to 400 degrees F
  2. Slice up sweet potato, carrots, parsnips, and beets
  3. Add the chopped sweet potato, carrots, parsnips, beets, garlic, sea salt and olive oil to a pan and place in oven to roast for 35-45 minutes
  4. Add to a food processor to puree
  5. Add in tahini, turmeric, nutritional yeast, Gut ImmunIG™, and olive oil to food processor
  6. Mix until creamy consistency
  7. Add to a bowl and enjoy with fresh vegetables
Meet the Author

Dr. Amy Myers

Dr. Myers is an accomplished, formally-trained physician who received her Doctorate of Medicine from Louisiana State University Health Science Center in 2005.
Along the way, she made it her mission to help those who've also been failed by the conventional medical system restore their own health and live their best lives.

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