Sweet Potato HuMMUS

Updated: Apr 13, 2020

Thank you Martha Stewart!

Sweet potatoes' orange glow gives away their beta carotene content. By serving this dip with whole-wheat pita and raw vegetables such as red peppers and broccoli, you also get selenium, vitamin C, and sulforaphane. Good word to look up!

Ingredients:

1 pound sweet potatoes, peeled and cut into 1-inch pieces

1 can (19.5 ounces) chickpeas, drained and rinsed

1/4 cup fresh lemon juice (from 1 lemon)

1/4 cup tahini

2 tablespoons olive oil

2 teaspoons ground cumin

1 garlic clove, chopped

Coarse salt and ground pepper

Whole-wheat pita and crudites such as red pepper and broccoli

Directions:

1. Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender. 10 to 12 minutes. Transfer to a food processor.

2. Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor with the sweet potatoes. Puree, about 1 minute; thin with water if necessary. Season with salt and pepper and let cool; refrigerate, in an airtight container, up to 1 week. Serve with pita and crudites.