Monday, May 4, 2015

Low-Fat Sweet Potato Hummus

1 1/4 cups mashed sweet potato
3 cloves ROASTED garlic (see how to roast garlic, below)
1 15 oz. can sodium free chickpeas/garbanzos, drained (reserve some liquid and set aside)
2-3 tbsp chickpea liquid (or as needed to cream hummus)
3 tsp apple cider vinegar
1 tablespoon tahini
1 teaspoon cumin
1/2 tsp curry powder
1/2 tsp smoked paprika
1/4-1/2 teaspoon sea salt (or to taste)

Pulse all ingredients in a high-speed blender or food processor. Serve with baked whole wheat pita chips.

To roast a head of garlic:
Peel the outer skin from a head of garlic. Chop off the top end flat. Place inside a piece of foil. Loosely close foil around the head of garlic. Bake at 400 degrees for 30 minutes, or under the cloves are golden brown and tender. Squeeze roasted cloves out and use in soups, hummus, spread on bread, and in other recipes!

Adapted from

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