Sweet Potato Hummus
Swap chickpeas for sweet potatoes to give this hummus a tasty twist.
45 min
About 45 minutes to cook
130 cal
130 calories per serving
Serves 4
Serves about 4 people
Overview
Roasted peppers and lemon juice add zest to this healthy spread made with mashed baked sweet potatoes
Ingredients
15 oz. baked sweet potatoes, skin removed
1 jar (4 ounces) roasted red peppers, drained, blackened skin removed
3 Tbsp. fresh lemon juice
½ tsp. fresh garlic, finely diced
½ tsp. ground cumin
1 pinch cayenne
¼ tsp. salt
1 Tbsp. fresh parsley, chopped (optional)
Calories: (130); Fat: (0g); Carbohydrates: (28g); Sodium: (460mg); Sugar: (5g); Fiber: (3g); Cholesterol: (0g); Protein: (3g)
Directions
Step One
In a food processor, purée the sweet potato, roasted red peppers, lemon juice, garlic, cumin, cayenne and salt. Process until the mixture is fairly smooth.
Step Two
Chef's Notes:
*Disclaimer: All nutritional information provided is approximate and based on USDA measurements. Actual amounts may vary based on exact ingredients used, how they are prepared and serving size.
- Roasted sweet potatoes can be cooked a day ahead to save time.
- Hummus can be used as a dip or a sandwich spread.
- Fire-roasted red peppers can be purchased in a jar or a can.
- This hummus freezes well.
*Disclaimer: All nutritional information provided is approximate and based on USDA measurements. Actual amounts may vary based on exact ingredients used, how they are prepared and serving size.
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