Makes about 2 cups / Sweet potato adds a creamy richness and a dose of healthy antioxidants to this unusual hummus. Serve with broccoli florets, baby carrots, and pepper strips for dipping; or spread on a whole-grain tortilla, top with broccoli sprouts, and roll up for a healthy wrap.
Recipe Ingredient Details:
1 small sweet potato (about 6 ounces)
1 15-ounce can garbanzo beans (drained and rinsed)
2 tablespoons extra-virgin olive oil
1/2 cup chopped kalamata olives
2 medium cloves garlic (chopped)
1/4 teaspoon crushed red pepper flakes
1/3 cup fresh basil leaves
Salt and pepper (to taste)
Minced sun-dried tomatoes (for garnish)
Basil leaves (for garnish)
Wrap sweet potato in foil and bake at 400° for about 1 hour, or until soft.
Remove potato from oven, unwrap, and let cool. Scoop out insides of sweet potato and place in a food processor. Add garbanzos, olive oil, olives, garlic, and red pepper flakes. Purée until smooth. Add 1/3 cup basil leaves and pulse for 10 seconds. Season with salt and pepper, and transfer to a serving bowl. Garnish with sun-dried tomatoes and whole basil leaves.
Recipe Additional Notes:
PER SERVING (1/4 cup): 109 cal, 42% fat cal, 5g fat, 1g sat fat, 0mg chol, 3g protein, 13g carb, 3g fiber, 140mg sodium
Tue, 2006-02-28 18:50