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.