Mediterranean Sweet Potato Hummus
Yield: 2 ¾ cups
Serving Size: ¼ cup
Total servings: 11
Ingredients
1 medium sweet potato, scrubbed
1 can chickpeas, rinsed and drained
1-2 tablespoons fresh lemon juice, to taste
6 tablespoons olive oil
2 tablespoons tahini
1 teaspoon baharat spice
1 teaspoon salt
1 clove garlic
4-6 tablespoons water
Optional: ¼ cup Greek yogurt
Optional garnishes: pomegranate molasses, pomegranate arils, pumpkin seeds, additional baharat spice, minced fresh parsley
Preheat oven to 400 degrees F. Wrap sweet potato in foil, place on a baking sheet, and place into oven. Roast for 45-60 minutes, or until sweet potato is tender. Remove from oven and allow to cool until able to handle. Remove sweet potato from the foil and cut in half. Use a spoon to scoop out the flesh and transfer it to the bowl of a food processor. Compost or repurpose the skin.
Add the chickpeas, lemon juice, olive oil, tahini, baharat, salt, garlic, 4 tablespoons of water, and Greek yogurt, if using, to the food processor. Puree until smooth, stopping the processor and scraping down the sides at least once. If the texture is too thick, adjust by incrementally adding 1 tablespoon of water at a time until the desired texture is achieved.
Scrape down the sides of the food processor again and puree once more to ensure all ingredients are combined and hummus is smooth.
Serve immediately, topped with garnishes of choice. Hummus will keep in the refrigerator for up to 4 days.
Estimated Nutrition Information/ Amount Per Serving:
Calories: 130
Carbohydrate: 9g
Total Sugar: 2g
Added Sugar: 0g
Fiber: 2g
Total Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Cholesterol: 0g
Protein: 2.5g
Sodium: 270g
