Potato Recipe ♯ Sweet Potato Hummus

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.

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

Cooking Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Poke holes all over sweet potatoes with a fork.
3. Roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool. Cut sweet potatoes in half lengthwise.
4. 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

• calories75.1
• carbohydrateContent12.2 g
• fatContent2.3 g
• fiberContent2.1 g
• proteinContent1.6 g
• saturatedFatContent0.3 g
• sodiumContent83.1 mg
• sugarContent1.8 g