Turn everyday hummus into something swoon-worthy. It's as easy as blending in cooked sweet potato, which not only adds a rich deep hue but also pumps up flavour and boosts nutrients. It still makes a great appetizer, or you can use it as the base for a protein-packed vegetarian dinner salad. Trust us, you won't miss the meat.
- Prep time 10 minutes
- Total time 4 hours & 30 minutes
Ingredients
Method
Toss sweet potato with 1 tbsp of the oil. Arrange in single layer on parchment paper–lined baking sheet; bake in 400°F oven until browned and tender, 15 to 20 minutes. Let cool.
In food processor, purée together tahini, lemon juice, garlic, remaining oil, salt, chickpeas, 1/4 cup water and sweet potato until smooth. Transfer to bowl; refrigerate until cooled, about 4 hours. Stir to loosen before serving. (Make-ahead: Refrigerate for up to 1 week or freeze in airtight container for up to 1 month.)
Tip from The Test Kitchen: Take a shortcut by starting with store-bought hummus. Simply blend in cooked sweet potato.
Makes 3 cups.
Nutritional facts Per 1/4 cup: about
- Fibre 3 g
- Sodium 302 mg
- Sugars 3 g
- Protein 3 g
- Calories 128
- Total fat 7 g
- Potassium 151 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 15 g
%RDI
- Iron 8
- Folate 13
- Calcium 4
- Vitamin A 46
- Vitamin C 10
