ROASTED SWEET POTATO HUMMUS

Roasted Sweet Potato Hummus image

Get a head start on this delicious spread with purchased hummus. Roasting the sweet potatoes brings out a depth of flavor and sweetness for a spread that makes a great companion for Food Should Taste Good™ peppercorn blend brown rice crackers.

Provided by Betty Crocker Kitchens

Time 50m

Yield 12

Number Of Ingredients 10

Ingredients

1 large dark-orange sweet potato, peeled, cut into 1/2-inch cubes (10 to 12 oz)
2 teaspoons olive oil
1/2 teaspoon salt
1 container (8 oz) plain hummus
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1 tablespoon fresh lemon juice
Sesame seed, if desired
Chopped fresh Italian (flat-leaf) parsley, if desired
Food Should Taste Good™ peppercorn blend brown rice crackers, as desired

Steps:

Heat oven to 425°F. In medium bowl, toss sweet potato with oil and salt. Arrange on ungreased large cookie sheet. Bake 10 minutes; stir. Bake about 10 minutes longer or until tender and beginning to brown. Cool 15 minutes.
In food processor, place cooled sweet potato, hummus, paprika, cumin and lemon juice. Cover; process until smooth. If needed, add water, 1 tablespoon at a time, until desired consistency.
To serve, spoon hummus onto serving plate. Sprinkle with sesame seed and parsley. Serve with crackers.

Nutrition Facts : Calories 50, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 0 g, TransFat 0 g