Sweet Potato Hummus

Hummus with fresh sweet potato packs even more plant power. Add a delicious blend of smoked paprika, coriander, and cumin to make this flavorful dip.

Yield

10 servings

Hummus Ingredients

1 large orange-fleshed sweet potato (12 to 14 ounces)
1 (15 ounce) can chick peas, drained, rinsed
1/4 cup almond butter or tahini
1/4 cup fresh lemon juice
3 tablespoons extra-virgin olive oil
1 small clove garlic, halved
1 1/2 teaspoons fine sea salt
2 teaspoons smoked paprika
1 teaspoon ground coriander
1 teaspoon ground cumin

Topping Ingredients

1/4 cup coarsely chopped marcona almonds or toasted blanched almonds
2 tablespoons coarsely chopped fresh Italian (flat-leaf) parsley
1 tablespoon extra-virgin olive oil

Directions

Prick skin of sweet potato with fork. Microwave on HIGH 6 to 8 minutes or until tender. Let cool 15 minutes or until cool enough to handle. Peel and cut up cooked sweet potato.

To make hummus, place cooked sweet potato and remaining hummus ingredients in large food processor. Cover; process until smooth. If needed, add water 1 tablespoon at a time to desired consistency. Cover and chill at least 2 hours to allow flavors to blend.

To serve, spoon hummus onto serving platter. Top with almonds, parsley and 1 tablespoon olive oil. Serve with flatbread crackers and/or fresh veggies.

Estimated Time

Preparation Time: 15 minutes
Cool Time: 15 minutes
Chill Time: 2 hours

Additional Information

You've got to love them! Sweet potatoes are naturally rich tasting and sweet, and they are a good source of vitamins A and C.

Nutritional Information

1 Serving (1 Serving): Calories 210 (Calories from Fat 110), Total Fat 12 g (Saturated Fat 1 1/2 g, Trans Fat 0 g), Cholesterol 0 mg; Sodium 390 mg; Total Carbohydrate 20 g (Dietary Fiber 4 g, Sugars 3 g), Protein 6 g; Exchanges: 1 Starch; 1 Vegetable; 2 Fat; Carbohydrate Choices: 1

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