Sweet ‘Heart’ Potato Hummus
Ingredients
- 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
Instructions
- 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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Nutrition
Calories: 166kcal | Carbohydrates: 19g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 485mg | Fiber: 5g | Sugar: 3g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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