Appetizers

Sweet Potato Hummus

325

Such a tasty twist on traditional hummus! And it's not like eating a big ol' scoop of mashed sweet potato on a pita chip. I promise.

4
2 medium-sized sweet potatoes
1 (15 oz.) can chickpeas, drained and rinsed
1/4 c. fresh lemon juice (approximately 1 or 2 lemons)
1/4 c. tahini
2 T. extra virgin olive oil
2 tsp. ground cumin
1 garlic clove, minced
1/4 tsp. salt
1/8 tsp. ground black pepper
1/4 to 1/2 c. water
Cook the sweet potatoes - Peel sweet potatoes and cut into 1-inch pieces; place in a steamer basket over a pot of boiling water. Reduce heat to simmer, cover, and cook until sweet potatoes are tender, about 10 minutes. Or, wrap each unpeeled potato in a paper towel and microwave on 'high' until tender, about 5 to 12 minutes (depending on your microwave). Let cool for a few minutes; slice down the middle and scoop out pulp. Place sweet potato in a food processor. Add the chickpeas, lemon juice, tahini, olive oil, cumin, garlic, and 1/4 cup of the water. Process until smooth, approximately 1 minute. Add remaining water, if needed, and continue processing to achieve desired consistency. Add salt and pepper; stir to combine. Let cool. Garnish with a sprinkling of paprika before serving, if desired. Store in an airtight container in the refrigerator for up to a week.
Nutritions

Calories
468

Sodium
277mg
11% DV

Fat
10g
16% DV

Protein
19g
38% DV

Carbs
73g
25% DV

Fiber
18g
73% DV
popular

Brunch Enchiladas Recipe

4235

My family and I agree that any type of enchilada is a huge hit at our house.  When we added the idea of an omelet in the enchiladas, we knew Brunch Enchiladas were a winner. Plus, it’s a great brunch menu item.  You can prep it the night before, then all you have to do ...

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