Spiced Sweet Potato Hummus
Appetizers
Ingredients
1 lb. dried chickpeas (or 4 cans cooked chickpeas, drained and rinsed)
2 sweet potatoes (about 1 pound total)
2 TB. tahini
1/3 Cup olive oil
2 limes, juice of
1 TB. SMOKED SPANISH-STYLE PAPRIKA
3 cloves garlic, minced (or 3/4 tsp. PENZEYS MINCED GARLIC rehydrated in 2 tsp. water)
1/2 tsp. GROUND CORIANDER
1/4-1 tsp. salt, to taste
Directions
Place the chickpeas (if using dried) in a large bowl and cover in cold water. Let soak overnight. Drain well and transfer to a large kettle. Cover with cold water (use twice as much water as chickpeas) and bring to a boil. Cover, reduce heat and simmer for 1 hour. Drain and let cool completely. While the chickpeas cook, bake the sweet potatoes at 400°, also for 1 hour. Let cool completely and then discard skins and cut into chunks. Combine all of the ingredients in a blender or food processor and blend until very smooth. Serve with pita chips or fresh vegetables.
Prep. time: 10 minutes plus chick pea soaking time if starting with dry
Nutrition
Servings 30; Serving Size 1/4 cup (59g); Calories 80; Calories from fat 30; Total fat 3g; Cholesterol 0mg; Sodium 150mg; Carbohydrate 12g; Dietary Fiber 2g; Sugars 1g; Protein 2g.