Golden hummus
57
- Prep Time15 min
- Total Time15 min
- Makes2 Cups
Ingredients
1 medium sweet potato
540-mL can chickpeas
2 garlic cloves
1 large lemon
1 pinch salt
1 pinch pepper
1 tbsp dark sesame oil
Instructions
Pierce potato with a fork, then place in microwave on a piece of paper towel. Microwave on high until very soft, 4 to 6 minutes. When cool enough to handle, cut in half. Using a spoon, scrape flesh into a food processor.
Rinse and drain chickpeas. Add to potato. Squeeze 3 tbsp juice from lemon. Add to potato along with sesame oil, garlic, salt and pepper. Purée until smooth. Spoon into a serving bowl. Serve with cucumber rounds, steamed fiddleheads or crackers.
Hummus will keep well, covered and refrigerated, up to 2 days.
Nutrition (per serving)
Calories 24, Protein 1g, Carbohydrates 3g, Fat 1g, Fibre 1g, Sodium 37mg.
This is an easy way to add nutrients to a dip. Start with a container of store-bought hummus, then give it a healthy glow with vibrant sweet potato.
