Sweet Potato Hummus
You can never have too many hor d'oeuvre recipes, so give Sweet Potato Hummus a try. This recipe serves 6 and costs 82 cents per serving. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 196 calories, 7g of protein, and 11g of fat per serving. It is brought to you by Fit Foodie Finds. This recipe is typical of middl eastern cuisine. This recipe is liked by 47 foodies and cooks. If you have paprika, fresh thyme, garbanzo beans, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 5 minutes. Overall, this recipe earns a spectacular spoonacular score of 97%. Sweet Potato Hummus, Sweet Potato Hummus, and Sweet Potato Hummus are very similar to this recipe.
Servings: 6
Preparation duration: 5 minutes
Ingredients:
2 tablespoons EVOO
2 tablespoons fresh thyme, chopped
1.5 cups garbanzo beans, cooked
½ teaspoon garlic powder
3 tablespoons fresh goat cheese
⅛ teaspoon paprika
⅛ teaspoon sea salt
2 tablespoons sriracha
½ cup sweet potato puree
3 tablespoons tahini
Equipment:
food processor
spatula
Cooking instruction summary:
Place garbanzo beans, sweet potato puree, tahini, EVOO, and sriracha in a high-speed food processor and process for about a minute, or until everything is smooth. You may need to stop a few times to scrape the side with a spatula. If things are too thick, add a tablespoon or two more of EVOO.Next, add in spices and blend one more time to mix everything together.Top with goat cheese and serve with fresh veggies and rice crackers.
Step by step:
1. Place garbanzo beans, sweet potato puree, tahini, EVOO, and sriracha in a high-speed food processor and process for about a minute, or until everything is smooth. You may need to stop a few times to scrape the side with a spatula. If things are too thick, add a tablespoon or two more of EVOO.Next, add in spices and blend one more time to mix everything together.Top with goat cheese and serve with fresh veggies and rice crackers.
Nutrition Information:
covered percent of daily need
