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Ingredients

  • 1 8-ounce orange-fleshed sweet potato, scrubbed
  • 2 medium garlic cloves, unpeeled, woody ends trimmed
  • 1 15-ounce can chickpeas, rinsed and drained
  • 3 Tablespoons tahini
  • 3 Tablespoons freshly squeezed lemon juice
  • 1 Tablespoon water
  • 3/4 teaspoon smoked paprika, plus more for garnish
  • 3/8 teaspoon ground cumin
  • Fine sea salt
  • 1/4 cup extra-virgin olive oil, plus more for drizzling

Directions

  1. Preheat the oven to 375°F. Line a small baking sheet with aluminum foil.
  2. Pierce the potato with a knife and set it on the baking sheet. Add the garlic cloves. Roast for 15 minutes, then remove the garlic and set aside. Continue to roast the sweet potato until a skewer inserted into the thickest part meets no resistance, about 1 hour. Let cool completely.
  3. Peel the garlic cloves and the sweet potato. Cut the sweet potato into chunks.
  4. In a food processor, combine the chickpeas, sweet potato, roasted garlic, tahini, lemon juice, water, smoked paprika, cumin, and 1 teaspoon salt. Pulse about 10 times, until the chickpeas are coarsely chopped. Scrape down the bowl and process to a thick puree, about 1 minute. Scrape down the bowl again. With the machine running, stream in the olive oil and process until the mixture is as smooth as it can be, about 1 minute, scraping down the bowl once or twice. Taste and adjust the seasoning with more salt, if needed.
  5. Transfer hummus to a bowl. Cover and let stand at room temperature for about 30 minutes.
  6. Drizzle dip with olive oil, sprinkle with smoked paprika, and serve.
Makes 2 1/2 cups

Per serving (2 Tablespoons): 124 calories, 5g fat, 5g protein, 15g carbohydrates, 4g fiber, 3g sugar

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