Sweet Potato Hummus
Hummus is one of the more popular Middle Eastern dips, often served with fresh or toasted pita chips. Hummus is both healthy and low in fat which makes it a great snack or appetizer. This variation includes roasted sweet potato and fresh sage, giving the dip a fall flavor. I often top the dip with some chopped, roasted walnuts or pine nuts which adds a nice crunch. You can serve this dip or spread with fresh vegetables such as celery, sweet pepper, or carrot sticks, or with whole grain pita chips. This dip actually improves in flavor as it sits, so it would be a great option for holiday entertaining, or even as a football tailgating snack.
- Cannellini beans rock as they are packed with fiber, protein, folate & hard-working phytonutrients.
- Sweet potatoes contain a wealth of orange-hued carotenoid pigments and phytonutrients.
Sweet Potato Hummus
Sweet potato adds am earthy sweetness to hummus in this recipe.
Yield: Serves 6
Prep Time: 15 mins
Cook Time: 15 mins
Ingredients:
1 Pound Mashed, Roasted Sweet Potatoes
1 (14 Ounce) Can White Beans
1/4 Cup Tahini
3 Cloves Garlic, Peeled
3 Leaves Fresh Sage
Salt & Pepper
1/2 - 3/4 Teaspoon Smoked Paprika
4 Tablespoons Olive Oil
Juice From 1 Lemon
Directions:
Place all the ingredients in a food processor and pulse until smooth.
If dip is too thick, add a little water until you achieve the correct consistency.
Serve in a bowl with pita chips or fresh vegetables for dipping.
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I made the sweet potato hummus as an appetizer for Thanksgiving and my family loved it! We served it with fresh carrots from our local farmers market and whole-grain crackers.
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