Sweet Potato Hummus

1. 1

   Fill a large pot with 2 inches of water; set a steamer basket (or colander) inside pot, and bring water to a boil.

2. 2

   Add potatoes; reduce heat to a simmer, cover, and cook until potatoes are tender, 10 to 12 minutes.

3. 3

   Transfer potatoes to a food processor.

4. 4

   Add chickpeas, lemon juice, tahini, oil, cumin, and garlic.

5. 5

   Puree until smooth, about 1 minute; thin with up to 2 tablespoons of water if necessary.

6. 6

   Add 1/4 teaspoon salt and season with pepper.

7. 7

   Let cool; refrigerate for up to 1 week in an airtight container.

8. 8

   Garnish with paprika before serving.

9. 9

   (Per 1/4-cup Serving)

10. 10

    Calories:106

11. 11

    Saturated Fat: .6g

12. 12

    Unsaturated Fat: 3.4g

13. 13

    Cholesterol: 0mg

14. 14

    Carbohydrates: 14.8g

15. 15

    Protein: 2.9g

16. 16

    Sodium: 151mg

17. 17

    Fiber: 2.7g

* Per serving · 4 servings · Values may vary.

No additional tips available.