Roasted Sweet Potato Hummus Recipes

SWEET POTATO HUMMUS

Sweet Potato Hummus image

I wanted something easy and fitting for an autumn gathering. I found this recipe and altered it to make it even easier to make. It is a nice combination of naturally sweet and typically savory. Serve with pita wedges, crackers, or cut veggies.

Provided by mickdee

Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes

Time 1h20m

Yield 20

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 75.1 calories, Carbohydrate 12.2 g, Fat 2.3 g, Fiber 2.1 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 83.1 mg, Sugar 1.8 g

ROASTED SWEET POTATO HUMMUS

Roasted Sweet Potato Hummus image

Get a head start on this delicious spread with purchased hummus. Roasting the sweet potatoes brings out a depth of flavor and sweetness for a spread that makes a great companion for Food Should Taste Good™ peppercorn blend brown rice crackers.

Provided by Betty Crocker Kitchens

Categories Condiment

Time 50m

Yield 12

Number Of Ingredients 10

Ingredients

1 large dark-orange sweet potato, peeled, cut into 1/2-inch cubes (10 to 12 oz)
2 teaspoons olive oil
1/2 teaspoon salt
1 container (8 oz) plain hummus
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1 tablespoon fresh lemon juice
Sesame seed, if desired
Chopped fresh Italian (flat-leaf) parsley, if desired
Food Should Taste Good™ peppercorn blend brown rice crackers, as desired

Steps:

Heat oven to 425°F. In medium bowl, toss sweet potato with oil and salt. Arrange on ungreased large cookie sheet. Bake 10 minutes; stir. Bake about 10 minutes longer or until tender and beginning to brown. Cool 15 minutes.
In food processor, place cooled sweet potato, hummus, paprika, cumin and lemon juice. Cover; process until smooth. If needed, add water, 1 tablespoon at a time, until desired consistency.
To serve, spoon hummus onto serving plate. Sprinkle with sesame seed and parsley. Serve with crackers.

Nutrition Facts : Calories 50, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 0 g, TransFat 0 g

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