October wouldn’t be the same without all things “ORANGE.” The orange hue of a sweet potato is what provides them with their beta-carotene content. Make this dip one day and use it for a week! Snack time will be more interesting. Kids may find the color of this dip a bit more fun than traditional hummus. Serve alongside whole-wheat pitas and raw vegetables such as red peppers, broccoli, and raw asparagus, which adds selenium, fiber and vitamin C.
Prep: 5 minutes
Total: 25 minutes
Makes 4 cups
- 1 pound sweet potatoes, peeled and cut into 1-inch pieces
- 1 can (19.5 ounces) chickpeas, drained and rinsed
- 1/4 cup fresh lemon juice (from 1 lemon)
- 1/4 cup tahini
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 garlic clove, chopped
- Coarse salt and ground pepper
- Whole-wheat pita and crudites such as red pepper and broccoli
- Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 10 to 12 minutes. Transfer to a food processor.
Peel and poke sweet potato(s) with a fork several times. Place in microwave and heat for 4 minutes, or until soft. Slice into big chunks once a bit cooled off. Transfer to food processor.
- Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree, about 1 minute; thin with water if necessary.
- Season with salt and pepper and let cool; refrigerate, in an airtight container, up to 1 week. Serve with sliced pitas, or veggies! My favorite is sliced cucumber, asparagus and jicama.
Original Recipe from: www.wholeliving.com
What’s your favorite hummus recipe? I also make a edamame (soybean) hummus! I’ll share that one soon!