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.
Black Olive-Sweet Potato Hummus
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Ingredients
- 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
Instructions
- 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 Notes
Nutrition Facts
Black Olive-Sweet Potato Hummus
Amount Per Serving
Calories 109
% Daily Value*
Sodium 140mg
6%
Total Carbohydrates 13g
4%
Dietary Fiber 3g
12%
Protein 3g
6%
* Percent Daily Values are based on a 2000 calorie diet.
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
