SWEET POTATO HUMMUS

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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

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

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