Sweet Potato Hummus- cook for your life- anti-cancer recipes
Sweet Potato Hummus
Servings: 12
Prep time: 15

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 house can help you keep up your calorie intake. This sweet potato hummus packs a punch with great vitamins and minerals from the sweet potato as well as protein and healthy fats from the tahini and olive oil. Have at it.

Preparation

 

1. Bring a pot of water to a boil. Add the sweet potato and cook until tender. Reserve about a cup of the cooking liquid and drain.

2. In a food processor, combine the cooked sweet potato, chickpeas, parsley, salt, pepper, tahini, and begin to purée. When smooth, slowly add the olive oil while mixing. If the mixture looks too thick, add some of the reserved cooking liquid.

3. Serve with warm pita, or steamed or raw vegetables. Top with fresh chopped parsley and a drizzle of olive oil.

Erika Ellefsen, Drexel Food Lab
01788-15-Drexel.HSM.Food.Lab.Logo


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