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Roasted Sweet Potato Hummus

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  • Prep Time 15 min
  • Total Time 50 min
  • Servings 12
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Get a head start on this delicious spread with purchased hummus. Roasting the sweet potatoes brings out a depth of flavor and sweetness for a spread that makes a great companion for Food Should Taste Good™ peppercorn blend brown rice crackers.

Ingredients

1
large dark-orange sweet potato, peeled, cut into 1/2-inch cubes (10 to 12 oz)
2
teaspoons olive oil
1/2
teaspoon salt
1
container (8 oz) plain hummus
1
teaspoon smoked paprika
1/2
teaspoon ground cumin
1
tablespoon fresh lemon juice
Sesame seed, if desired
Chopped fresh Italian (flat-leaf) parsley, if desired
Food Should Taste Good™ peppercorn blend brown rice crackers, as desired

Directions

  • 1 Heat oven to 425°F. In medium bowl, toss sweet potato with oil and salt. Arrange on ungreased large cookie sheet. Bake 10 minutes; stir. Bake about 10 minutes longer or until tender and beginning to brown. Cool 15 minutes.
  • 2 In food processor, place cooled sweet potato, hummus, paprika, cumin and lemon juice. Cover; process until smooth. If needed, add water, 1 tablespoon at a time, until desired consistency.
  • 3 To serve, spoon hummus onto serving plate. Sprinkle with sesame seed and parsley. Serve with crackers.

Expert Tips

If you prefer a dip without the smoky flavor, substitute regular paprika for the smoked paprika.

Like it spicier? Just add 1/4 teaspoon crushed red pepper flakes before processing.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
50
Calories from Fat
20
% Daily Value
Total Fat
2 1/2g
4%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
190mg
8%
Potassium
80mg
2%
Total Carbohydrate
6g
2%
Dietary Fiber
1g
6%
Sugars
0g
Protein
1g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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