Ah, hummus – that rich and delectable spread masquerading as a healthy option at the party.
Sadly, within the smooth dip lurks garbanzo beans, members of the legume family. This sweet and spicy hummus mimics the texture you love while removing antinutrient-ridden legumes.
Sweet potatoes and roasted red peppers meld in sweet harmony while paprika and chili powder thoroughly spice the spread. Tahini, or sesame seed butter, joins lemon juice to provide familiar hummus flavor. Enjoy this with veggies, spread on a sandwich or even pair with apple slices – the slightly sweet hummus works well with fruit.
Total time:50 mins
Inactive Time:10 mins
Cook Time:40 mins
Serves:4
Nutrition facts:5 grams of protein19 grams of carbohydrates22 grams of fat289 calories
Spicy Sweet Potato Hummus
Enjoy this with veggies, spread on a sandwich or even pair with apple slices – the slightly sweet hummus works well with fruit.
Tools
- Baking sheet
- Food processor
Ingredients
- 1 extra-large (or 2 large) sweet potatoes
- 2 whole roasted red peppers
- ¼ cup tahini
- ¼ cup olive oil
- ½ lemon, juiced
- Paprika, chili powder, salt and pepper to taste
Instructions
- Preheat oven to 425°F. Wash, peel and cube sweet potato. Season sweet potato cubes with paprika, chili powder, salt and pepper to taste. Roast on a baking sheet until soft, about 30 minutes.
- Allow sweet potatoes to cool for 10 minutes. Once cooled, add to a food processor or strong blender sweet potatoes, red peppers, tahini, olive oil, lemon juice and additional seasonings to taste. Puree until smooth. (Tip: Add small amounts of water to thin out hummus, if necessary)
- Serve with fruit and veggie slices or spread on a sandwich. Store leftovers in the fridge for up to four days. Enjoy!
Article shared with permission from Paleohacks
