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Sweet Potato Hummus

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.

Body+Soul, July/August 2009 http://www.marthastewart.com/133217/sweet-potato-hummus
4.02
Rated
80.4100(53)53
  • Prep Time 5 minutes
  • Total Time 25 minutes
  • Yield Makes 4 cups

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. 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. 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.

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