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Sweet ‘Heart’ Potato Hummus

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Sweet ‘Heart’ Potato Hummus

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Course: Snack
Cuisine: American
Keyword: Sweet ‘Heart’ Potato Hummus
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8
Calories: 166kcal


  • 2 medium sweet potato
  • 15 ounce chickpeas (garbanzo beans), canned
  • 2 tablespoon lemon juice
  • 1/4 cup Tahini
  • 2 tablespoon olive oil
  • 2 teaspoon cumin, ground
  • 1 clove garlic
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper, ground

Serve With

  • 1 large bell pepper, red
  • 4 cup cauliflower, florets


  • Peel and cut sweet potatoes into 1-inch pieces. Drain and rinse chickpeas.
  • Set a steamer basket in a large pot; fill with enough water to come just below the basket, then bring to a boil.
  • Add potatoes; reduce to a simmer, cover, and cook 10-12 minutes until tender.
  • Transfer to a food processor and add chickpeas, lemon juice, tahini, oil, cumin, and garlic. (Add food dye if desired to make a nice red color for Valentine’s Day.)
  • Purée about 1 minute until smooth; thin with water if necessary.
  • Season with salt and pepper to taste, and let cool.
  • Slice bell pepper and cut the cauliflower into florets. Serve with hummus.
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Calories: 166kcal | Carbohydrates: 19g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 485mg | Fiber: 5g | Sugar: 3g

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