Sweet potato Hummus
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 cups diced, peeled sweet potato (about 225g)1 cup canned chickpeas, rinsed and drained (and shelled if you have the patience, I did)1/4 cup lemon juice2 tsp tahini2 tsp olive oil2 cloves minced garlic1 1/2 tsp curry powder1/2 tsp cumin1/4 tsp turmerica few pinches each of ground ginger and cayenne pepper
Place sweet potato pieces in a steamer basket and steam until they can easily be pierced with a fork.
Transfer the sweet potato to the bowl of a food processor, along with all other ingredients. Process until an even paste forms, adding more lemon juice if needed.
Serve with pita wedges, chips, veggies, or whatever your heart desires!
Calculation is for 2 Tbsp.
Serving Size: 2 heaping cups full
Number of Servings: 16
Recipe submitted by SparkPeople user SHELBSYD.
Transfer the sweet potato to the bowl of a food processor, along with all other ingredients. Process until an even paste forms, adding more lemon juice if needed.
Serve with pita wedges, chips, veggies, or whatever your heart desires!
Calculation is for 2 Tbsp.
Serving Size: 2 heaping cups full
Number of Servings: 16
Recipe submitted by SparkPeople user SHELBSYD.
Nutritional Info Amount Per Serving
- Calories: 33.6
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 64.8 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 1.2 g
- Protein: 1.0 g
Member Reviews
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12LIBRA49
I just love this recipe. I used black beans for I'm not a chickpea fan and left out the tahini. I will be making this from now on. - 9/1/11
Reply from SHELBSYD (9/1/11)
I'm finding that if you have good ingrediants you don't need the Tahini. It's to expensive and to high in calories, so I don't miss it. I'll update the recipe when I go to make it again. Thanks for the comment. I'll have to try Black Beans instead of chickapeas.