Best Power Wraps With Sweet Potato Hummus Recipes

SWEET POTATO HUMMUS

Sweet Potato Hummus image

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.

Provided by Betty Crocker Kitchens

Categories Snack

Time 2h30m

Yield 10

Number Of Ingredients 13

Ingredients

1 large orange-fleshed sweet potato (12 to 14 oz)
1 can (15 oz) Progresso™ chickpeas, 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
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

Steps:

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.

Nutrition Facts : Calories 210, Carbohydrate 20 g, Cholesterol 0 mg, Fat 2, Fiber 4 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 3 g, TransFat 0 g

SWEET POTATO HUMMUS ON ENDIVE

Sweet Potato Hummus on Endive image

Provided by Katie Lee Biegel

Categories appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

1 cup store-bought hummus
1/2 cup cooked mashed sweet potato
1 teaspoon orange zest
Kosher salt and freshly ground black pepper
1 head endive, leaves separated
1 tablespoon chopped pecans
1 tablespoon chopped dried cranberries

Steps:

Put the hummus, sweet potato and orange zest in a food processor and pulse to combine. Season with salt and pepper. Transfer to a piping bag or a resealable plastic bag and snip the corner with scissors.
Pipe about 1 tablespoon hummus on the base of each endive leaf. Garnish with pecans and dried cranberries.

SWEET POTATO HUMMUS

Sweet Potato Hummus image

Provided by Giada De Laurentiis

Categories appetizer

Time 1h15m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 medium sweet potato (about 12 ounces)
1/3 cup olive oil, plus more for serving
2 cloves garlic, smashed and peeled
1 cup canned chickpeas, drained
1/4 cup toasted almond butter
1 tablespoon lemon juice
2 teaspoons kosher salt
1/2 teaspoon za'atar
Pita chips, for serving

Steps:

Preheat the oven to 400 degrees F.
Place the sweet potato on a rimmed baking sheet and pierce it a few times with the tip of a knife. Bake the sweet potato until tender all the way through, about 1 hour. Allow to cool slightly.
In a small skillet over low heat, warm the oil and garlic until the garlic is lightly browned and soft, about 10 minutes. Set aside to cool.
In the bowl of a food processor, add the cooled oil and garlic, chickpeas, almond butter, lemon juice and salt and puree until smooth. Scoop the flesh of the sweet potato into the processor and puree again until combined and smooth, adding 1 to 2 tablespoons water if needed. Remove the hummus to a bowl and stir in the za'atar, leaving a little swirl. Serve drizzled with olive oil alongside pita chips as desired.