Sweet Potato Hummus recipe
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Ingredients
- 3 sweet potatoes 1 (15 ounce) can garbanzo beans, drained (reserve liquid) and rinsed 2 tablespoons extra-virgin olive oil 2 tablespoons tahini 2 tablespoons lemon juice ½ teaspoon lemon zest ¼ teaspoon ground cumin ¼ teaspoon ground coriander ¼ teaspoon ground white pepper sea salt to taste
Nutrition Info
- 75.1 caloriescarbohydrate: 12.2 gcholesterol: : -fat: 2.3 gfiber: 2.1 gprotein: 1.6 gsaturatedFat: 0.3 gservingSize: -sodium: 83.1 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Sweet Potato Hummus
Directions
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Preheat oven to 400 degrees F (200 degrees C).
Poke holes all over sweet potatoes with a fork.
Roast sweet potatoes in the preheated oven until soft, about 45 minutes, let cool. Cut sweet potatoes in half lengthwise.
Combine garbanzo beans and olive oil in a blender and pulse several times to mash. Scoop flesh out of sweet potato peels and add to the blender, pulse to combine. Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt to mixture, blend until smooth, adding reserved garbanzo bean liquid as needed to make a smooth, creamy hummus.