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Sweet Potato Hummus

Today we're making a chickpea hummus with a roasted sweet potato for extra flavour.
5 from 1 vote
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Course: Snack
Cuisine: American, lebanese
Keyword: hummus, sweet potato
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 9
Calories: 128kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

  • 1 pressure cooker or oven
  • 1 food processor

Ingredients

  • 1 medium sweet potato steamed/baked
  • 1 can chickpeas (540 mL) drained and rinsed
  • 1/4 cup olive oil
  • 1/4 cup runny tahini
  • 3 tbsp lemon juice
  • 1 clove garlic
  • 1/2 tsp sea salt

Instructions

  • The quickest way to cook a sweet potato is to use a pressure cooker. Brush sweet potato lightly with olive oil and place in the basket of the pressure cooker. Add 1 cup of water to bottom of the pot. Secure the lid. Move the valve to the sealing position, then press Pressure Cook on High Pressure for 15 minutes. Quick or slow release when done.
    If you don't have a pressure cooker, you can bake potato in the oven at 425 F on a baking sheet for 45-50 minutes.
  • When the sweet potato is cool enough to touch, remove the peel.
  • Using a food processor, add canned chickpeas, olive oil, tahini, lemon juice, garlic, sea salt and cooked sweet potato.
  • Process until smooth about 1 minute.

Nutrition

Serving: 0.25cup | Calories: 128kcal | Carbohydrates: 8.7g | Protein: 2.4g | Fat: 9.8g | Saturated Fat: 1.4g | Sodium: 158.4mg | Potassium: 155.9mg | Fiber: 2g | Sugar: 2.4g