Description
A delicious and healthy twist on traditional hummus, made with sweet potatoes and served with toasted pita.
Ingredients
Scale
- 1 medium sweet potato, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 4 pita breads
Instructions
- Preheat the oven to 400°F (200°C).
- Boil the sweet potato cubes in a pot of water until tender, about 15 minutes.
- Drain the sweet potatoes and let them cool slightly.
- In a food processor, combine the sweet potatoes, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, salt, and pepper. Blend until smooth.
- Adjust seasoning to taste and add water if needed for desired consistency.
- For the toasted pita, cut the pita breads into triangles and place them on a baking sheet.
- Drizzle with olive oil and sprinkle with salt. Bake in the oven for about 5-7 minutes or until golden and crispy.
- Serve the sweet potato hummus with the toasted pita chips.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- This hummus can be stored in the refrigerator for up to a week.
- Serve with fresh vegetables for a healthy snack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Blending and Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Sweet Potato Hummus, Toasted Pita, Healthy Snack, Vegan Recipe