Sweet Potato Hummus
Servings: 6 servings
- 2 medium sweet potato
- 15 ounce chickpeas (garbanzo beans), canned
- 1 medium lemon
- 2 tablespoon Tahini
- 2 tablespoon olive oil
- 2 teaspoon cumin, ground
- 1 clove garlic
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
- 1 cup broccoli, florets
- 2 medium carrot
- 1 cup bell pepper, red
Pierce each potato with a fork and cook in microwave for 5 minutes per each potato. Scoop out potato from skin and transfer to a food processor or high quality blender.
Combine drained and rinsed 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.
Cut broccoli into smaller florets, peel and cut carrots into sticks and cut pepper into strips.
Serve hummus with veggies for dipping.
Calories: 183kcal | Carbohydrates: 23g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 289mg | Fiber: 6g | Sugar: 4g