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Under 30 Minutes

Under 30 Minutes

Sweet Potato Hummus

Sweet potatoes' orange glow gives away their beta-carotene content. By serving this dip with whole-wheat pita and raw vegetables such as red peppers and broccoli, you also get selenium, vitamin C, and sulforaphane.

  • prep: 5 mins
    total time: 25 mins
  • yield: Makes 4 cups

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Ingredients

  • 1 pound sweet potatoes, peeled and cut into 1-inch pieces
  • 1 can (19.5 ounces) chickpeas, drained and rinsed
  • 1/4 cup fresh lemon juice (from 1 lemon)
  • 1/4 cup tahini
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 garlic clove, chopped
  • Coarse salt and ground pepper
  • Whole-wheat pita and crudites such as red pepper and broccoli

Directions

  1. Step 1

    Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 10 to 12 minutes. Transfer to a food processor.

  2. Step 2

    Combine 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; refrigerate, in an airtight container, up to 1 week. Serve with pita and crudites.

Source
Body+Soul, July/August 2009

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Reviews (5)

  • 14 Jul, 2014

    I love sweet potato!

  • 4 Jan, 2014

    maybe we can change the orange sweet potato with something that we can be found easily around us like Indonesian sweet potato.
    The Venus Factor

  • 21 Apr, 2013

    If these "sweet potatoes" are orange, doesn't that mean that they are actually calling for yams in this recipe? Or does the seasoning create the orange hue?

  • 25 Oct, 2012

    Great recipe. I microwaved the sweet potatoes...works fine. I added more garlic. I added splenda brand brown sugar (about 1/4 cup) and some cinnamon. Love love love.

  • 18 Jul, 2012

    Wow, super disappointing. Very little hummus flavor. I doubled the garlic and added more cumin & salt... nothing. Bummer.