Sweet Potato Hummus- cook for your life- anti-cancer recipes

Sweet Potato Hummus

1 Star2 Stars3 Stars4 Stars5 Stars (10 votes, average: 4.00 out of 5)
Loading...

Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 12 servings
Carrot Icon for Number of Ingredients Size 6 ingredients

Can you ever have too many dips? We don’t think so. When you don’t have an appetite, it can be difficult to tackle a whole meal, but keeping an easy healthy snack around the...


Ingredients

  • 1 large sweet potato, scrubbed and quartered
  • 1 ½ cups canned chickpeas, rinsed
  • ½ cup sesame tahini
  • ¾ cup of olive oil, divided
  • Salt and pepper
  • 4 sprigs parsley, leaves roughly chopped

Nutrition Facts

Calories

208 cals

Fat

19 g

Saturated Fat

3 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

12 g

Carbohydrates

8 g

Sugar

1 g

Fiber

2 g

Protein

3 g

Sodium

117 mg

Directions

  1. Bring a pot of water to a boil. Add the sweet potato quarters and cook until fork tender. Reserve 1 cup of the cooking liquid. Drain. Let the potatoes cool slightly. Rub the skins off and slice. You should have about 2 cups of cooked sweet potato.
  2. In a food processor, combine the cooked sweet potato, chickpeas, salt, pepper, and tahini. Purée until smooth. Slowly add 2/3 cup of the olive oil to the puree, pulsing all the while. If the mixture looks too stiff, add the reserved cooking liquid as needed.
  3. Serve with warm pita, or steamed or raw vegetables. Top with fresh chopped parsley and drizzle with the remaining olive oil.

Chef Tips

This hummus is delicious made with leftover roasted or baked sweet potatoes. Just add a little vegetable stock as needed instead of the cooking water.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



Leave a Review