Sweet Potato Hummus Food
SWEET POTATO HUMMUS
Hummus with fresh sweet potato packs even more plant power. Add a delicious blend of smoked paprika, coriander, and cumin to make this flavorful dip.
Provided by Betty Crocker Kitchens
Categories Snack
Time 2h30m
Yield 10
Number Of Ingredients 13
Steps:
- Prick skin of sweet potato with fork. Microwave on High 6 to 8 minutes or until tender. Let cool 15 minutes or until cool enough to handle. Peel and cut up cooked sweet potato.
- To make hummus, place cooked sweet potato and remaining hummus ingredients in large food processor. Cover; process until smooth. If needed, add water 1 tablespoon at a time to desired consistency. Cover and chill at least 2 hours to allow flavors to blend.
- To serve, spoon hummus onto serving platter. Top with almonds, parsley and 1 tablespoon olive oil. Serve with flatbread crackers and/or fresh veggies.
Nutrition Facts : Calories 210, Carbohydrate 20 g, Cholesterol 0 mg, Fat 2, Fiber 4 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 3 g, TransFat 0 g
SWEET POTATO HUMMUS
With a little planning, it's easy to whip up a batch of hummus for unexpected guests, a potluck or an after-school snack. I always bake up extra unpeeled sweet potatoes so I can quickly mash the pulp for this unexpected dip. -Mary Marlowe Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 16 servings (1/4 cup each).
Number Of Ingredients 8
Steps:
- Place the first seven ingredients in a food processor; process until blended. Transfer to a bowl. Serve with pita chips.
Nutrition Facts : Calories 91 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 245mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.
SWEET POTATO HUMMUS ON ENDIVE
Provided by Katie Lee Biegel
Categories appetizer
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Put the hummus, sweet potato and orange zest in a food processor and pulse to combine. Season with salt and pepper. Transfer to a piping bag or a resealable plastic bag and snip the corner with scissors.
- Pipe about 1 tablespoon hummus on the base of each endive leaf. Garnish with pecans and dried cranberries.
SWEET POTATO HUMMUS
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.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 25m
Yield Makes 4 cups
Number Of Ingredients 9
Steps:
- 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.
- Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. 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.
SWEET POTATO "HUMMUS"
This was simply a case of me wanting hummus, not having garbanzo beans, and making it anyway with sweet potatoes. I don't blame you if you're skeptical, but this stuff has the same taste and texture as hummus, just with a slightly sweet finish reminiscent of red pepper hummus. My wife, Michele, who has a much more discerning palate than I do, said that if blindfolded, she'd have trouble distinguishing this from real hummus.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 2h10m
Yield 16
Number Of Ingredients 12
Steps:
- Scoop sweet potato flesh into a bowl. Let cool to room temperature.
- Add tahini and garlic to the sweet potatoes. Season with salt, cumin, chipotle, and cayenne. Drizzle in 1 tablespoon olive oil and lemon juice. Mash until hummus reaches desired smoothness. Add water to lighten the texture; whisk in 1 tablespoon at a time.
- Cover with plastic wrap and refrigerate for at least 2 hours.
- Taste and adjust seasonings as desired. Transfer hummus to a serving bowl. Drizzle remaining olive oil, Aleppo pepper, and parsley over the top.
Nutrition Facts : Calories 69.3 calories, Carbohydrate 6.1 g, Fat 4.9 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 129.9 mg, Sugar 1.5 g
SPICY SWEET POTATO HUMMUS
Vegan hummus that's bursting with flavor, both sweet and spicy. Enjoy it as a snack with pita wedges and veggies or as a spread!
Provided by Cookie and Kate
Categories Dip
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees Fahrenheit. Bake the sweet potatoes on the middle oven rack or in a baking dish for 45 minutes to an hour. They should yield to a gentle squeeze when they're done baking.
- While the sweet potatoes are cooling, toss all of the other ingredients into a food processor (if you're sensitive to spice, you may want to save the spices for last and add them to taste). Once the sweet potatoes have cooled enough to handle, use a knife or your fingers to peel the skin off of them. Add the sweet potatoes to the food processor.
- Blend well, and serve! I garnished mine with a light sprinkle of cayenne pepper and sesame seeds.
Nutrition Facts : ServingSize 1/4 cup, Calories 89 calories, Sugar 1.7 g, Sodium 11.6 mg, Fat 4.7 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 9.9 g, Fiber 2.3 g, Protein 2.6 g, Cholesterol 0 mg
SWEET POTATO HUMMUS
Easy to make spread for any sandwich
Provided by mlhow1
Time 30m
Yield Makes Jar
Number Of Ingredients 0
Steps:
- Steam or boil the sweet potato until very tender.
- Puree in food processor along with tahini, olive oil, garlic cloves, cumin, paprika, lemon juice, orange zest and maple syrup.
SWEET POTATO HUMMUS
Provided by Giada De Laurentiis
Categories appetizer
Time 1h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Place the sweet potato on a rimmed baking sheet and pierce it a few times with the tip of a knife. Bake the sweet potato until tender all the way through, about 1 hour. Allow to cool slightly.
- In a small skillet over low heat, warm the oil and garlic until the garlic is lightly browned and soft, about 10 minutes. Set aside to cool.
- In the bowl of a food processor, add the cooled oil and garlic, chickpeas, almond butter, lemon juice and salt and puree until smooth. Scoop the flesh of the sweet potato into the processor and puree again until combined and smooth, adding 1 to 2 tablespoons water if needed. Remove the hummus to a bowl and stir in the za'atar, leaving a little swirl. Serve drizzled with olive oil alongside pita chips as desired.
SWEET POTATO HUMMUS
I wanted something easy and fitting for an autumn gathering. I found this recipe and altered it to make it even easier to make. It is a nice combination of naturally sweet and typically savory. Serve with pita wedges, crackers, or cut veggies.
Provided by mickdee
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 1h20m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Poke holes all over sweet potatoes with a fork.
- Roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool. Cut sweet potatoes in half lengthwise.
- Combine garbanzo beans and olive oil in a blender and pulse several times to mash. Scoop flesh out of sweet potato peels and add to the blender; pulse to combine. Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt to mixture; blend until smooth, adding reserved garbanzo bean liquid as needed to make a smooth, creamy hummus.
Nutrition Facts : Calories 75.1 calories, Carbohydrate 12.2 g, Fat 2.3 g, Fiber 2.1 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 83.1 mg, Sugar 1.8 g
More about "sweet potato hummus food"
SWEET POTATO HUMMUS RECIPE | BON APPéTIT
From bonappetit.com
5/5 (10)Estimated Reading Time 50 secsServings 8
- Place a rack in upper third of oven and preheat to 375°. Scatter sweet potato and garlic across a parchment-lined baking sheet, generously drizzle with oil, and toss to coat. Roast, tossing halfway through, until garlic is golden brown and sweet potato is tender and browned in a few spots, 40–45 minutes.
- Let vegetables cool slightly, then transfer to a food processor or blender and purée until smooth. Add tahini and 1½ tsp. salt and squeeze in juice from lime; pulse to incorporate. With motor running, gradually add 1 cup water. Mixture should be the consistency of hummus; add a little more water if needed. Taste and season with more salt if needed.
- Do Ahead: Hummus can be made 3 ahead. Cover and chill. Bring to room temperature before serving.
SWEET POTATO HUMMUS RECIPE - PUREWOW
From purewow.com
2.8/5 (252)Total Time 10 minsServings 8Calories 230 per serving
- In the bowl of a food processor, combine the chickpeas, garlic, tahini, lemon juice, olive oil and sweet potato.
SWEET POTATO HUMMUS | GIADZY
From giadzy.com
5/5 (1)Category Appetizer, SnackAuthor Giada De LaurentiisCalories 229 per serving
- Place the sweet potato on a rimmed baking sheet and pierce it a few times with the tip of a knife. Bake the potato for about 1 hour or until tender all the way through. Allow to cool slightly.
- In a small skillet warm the oil and garlic over low heat for about 10 minutes or until the garlic is lightly browned and soft. Set aside to cool.
- To the bowl of a food processor add the chickpeas, almond butter, lemon juice, salt and cooled garlic and olive oil. Puree until smooth. Scoop the flesh of the sweet potato into the processor and puree again until combined and smooth. Remove the hummus to a bowl and stir through the zaatar leaving a little swirl. Serve drizzled with olive oil alongside pita chips as desired.
ROASTED SWEET POTATO HUMMUS RECIPE | SOUTHERN LIVING
From southernliving.com
Servings 8Total Time 45 minsCategory Chickpeas
- Preheat oven to 400°F. Toss together sweet potato pieces and 1 teaspoon of the oil on a large rimmed baking sheet. Bake in preheated oven until browned and very tender, about 30 minutes, stirring after 20 minutes. Remove from oven, and cool at room temperature about 5 minutes.
- Place cooled sweet potato, chickpeas, tahini, lemon juice, salt, and pepper in a food processor. With processor running, pour water and 2 tablespoons of the oil through food chute. Process until smooth, about 1 minute, stopping halfway to scrape down sides as needed. Transfer to a serving bowl, and drizzle with remaining 1 tablespoon oil. Serve with pita chips and crudités.
SWEET POTATO HUMMUS RECIPE - KRISTEN STEVENS | FOOD & …
From foodandwine.com
5/5 (1)Total Time 55 minsServings 3
- Preheat the oven to 425°. Wrap the sweet potato in aluminum foil and place on a baking tray. Bake in the oven for 30-40 minutes, or until soft. Remove from the oven and let cool. Once cool enough to handle, remove the foil and scoop out the tender flesh. Discard the skin.
- Add the sweet potato, chickpeas, tahini, olive oil, fresh lemon juice, garlic, salt and cayenne to a food processor or high-powered blender. Pulse until everything is combined then add water 1 tablespoon at a time, until the hummus is a smooth, thick and spreadable consistency. Taste and add more salt if necessary.
SWEET POTATO HUMMUS - VEGAN, PLANT-BASED RECIPES - APPETIZERS
From nutritionstudies.org
4.5/5 (4)Category Appetizers
SWEET POTATO HUMMUS AND KALE SANDWICH - METRO
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3.3/5 (3)Total Time 14 minsServings 1
ROASTED SWEET POTATO HUMMUS | CANADIAN LIVING
From canadianliving.com
EASY SWEET POTATO HUMMUS - YUMMY TODDLER FOOD
From yummytoddlerfood.com
Reviews 2Category SnackCuisine AmericanTotal Time 5 mins
- Prepare the sweet potato. It should be cooled or at room temperature before making the recipe.
- Place the sweet potato, white beans, and olive, oil, yogurt, or tahini into a blender or food processor. Add the options to make it sweet or savory.
- Blend until smooth, stopping to scrape down the sides of the bowl as needed, and adding 1/4-1/3 cup water to make a hummus-like consistency.
SWEET POTATO HUMMUS RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Sweet Potato RecipesCalories 118 per servingTotal Time 45 mins
- Preheat oven to 400°F and line a baking sheet with parchment paper or a silicone mat. Peel sweet potato and chop into large cubes. Toss with oil in a large bowl, then spread in a single layer on the prepared baking sheet. Roast until tender and just starting to brown, 20 to 25 minutes. Let cool to room temperature.
- Add the sweet potatoes, chickpeas, garlic, tahini, lemon juice, salt, paprika and water to a food processor. Process until combined, scraping down the sides of the bowl as needed. Add more water, if desired, to make a looser dip.
- Transfer to a bowl. Drizzle with additional olive oil and sprinkle with paprika and pepitas, if desired.
SWEET POTATO HUMMUS WITH ROASTED CHICKPEAS
From thealmondeater.com
5/5 (2)Total Time 30 minsCategory SnackCalories 312 per serving
- Peel skin from sweet potato and then chop into bite size pieces; place into pot of water and bring to a boil. Boil until potatoes are soft.
- While potatoes are cooking, remove the skins from the chickpeas. I KNOW this step seems annoying and tedious and it kind of is, but I promise it's going to result in a smooth and creamy hummus. Once the skins are removed, place chickpeas into your food processor.
- Add the cooked sweet potatoes to the food processor, along with the garlic, water, tahini, lemon juice, and harissa and pulse until the hummus is smooth. You may need to stop and scrape down the sides once or twice.
ROASTED SWEET POTATO HUMMUS - BOWL OF DELICIOUS
From bowlofdelicious.com
4.9/5 (10)Total Time 30 minsCategory DipsCalories 158 per serving
- Toss the sweet potatoes with 1 tablespoon of the olive oil and kosher salt/pepper to taste. Roast on a parchment-lined rimmed baking sheet at 425 degrees for 20 minutes, or until potatoes are tender and beginning to brown.
- Add cooled sweet potatoes, drained chickpeas (15 oz. can), remaining 3 tablespoons of olive oil, 2 smashed garlic cloves, lemon zest and juice (from 1 lemon), tahini (3 tablespoons), salt/pepper (to taste), cumin (1/2 teaspoon), and cayenne pepper (1/8 teaspoon) to food processor (or blender). Blend together until completely pulverized- about 2 minutes.
- While food processor is running, add reserved chickpea liquid 1/4 cup at a time, until hummus has reached desired consistency. Keep in mind, it will thicken as it cools- the food processor heats the ingredients up a bit.
PALEO WHOLE30 SWEET POTATO HUMMUS - REAL FOOD WITH JESSICA
From realfoodwithjessica.com
5/5 (1)Estimated Reading Time 2 mins
- Place sweet potato, tahini, olive oil, garlic oil, lemon juice and salt in a food processor. Blend until smooth, stopping and pressing down as needed. Serve with veggies or grain free crackers.
SWEET POTATO HUMMUS - SALT & BAKER
From saltandbaker.com
5/5 (1)Total Time 1 hrCategory Appetizer, SnackCalories 60 per serving
- Wrap the sweet potatoes in foil. Place on a baking sheet and bake at 425°F for 40-60 minutes or until soft and fork tender. Remove from the oven, carefully unwrap the foil and let the sweet potatoes cool. Once cool enough to handle, scrape the soft flesh into the bowl of a food processor.
- Add the chickpeas, lemon juice, tahini, garlic, salt and pepper to the food processor. Pulse until smooth. With the food processor on, stream in the olive oil. (See note #2)
SWEET POTATO HUMMUS - WHAT MOLLY MADE
From whatmollymade.com
3.9/5 (9)Total Time 50 minsCategory AppetizerCalories 166 per serving
- Bring a large pot of water to a rolling boil. Add the peeled and cut up sweet potatoes and cover with lid. Boil for 30-40 minutes then drain once cooked
- Add cooked sweet potatoes to the bowl of a food processor. Add tahini, garlic, lemon juice, sea salt, pepper and red pepper flakes. Blend on high for 2-3 minutes or until completely smooth.
SWEET POTATO HUMMUS - HAUTE & HEALTHY LIVING
From hauteandhealthyliving.com
Ratings 1Category AppetizerCuisine AmericanTotal Time 20 mins
- Peel sweet potato and cut up into 1 ½ inch cubes. Bring potato cubes to a boil over medium high heat. Once it starts to boil, turn down to low and simmer for 15-20 minutes, or until sweet potato is soft when pricked with a fork. Alternatively, you can roast or microwave the sweet potato to cook it.
- Place cooked sweet potato and remaining ingredients in large food processor. Cover and process until smooth. If required, add 1 tbsp. of water at a time until it reaches desired consistency.
SWEET POTATO HUMMUS RECIPE | HEALTHY HOME ECONOMIST
From thehealthyhomeeconomist.com
Reviews 27Estimated Reading Time 3 minsServings 8Total Time 1 hr 5 mins
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- Coarsely chop the carrot and sweet potato and add them to the pot along with the garlic. Simmer for an additional 20-30 minutes or until the chickpeas and vegetables are soft.
- Drain the veggies and chickpeas (do not use as aquafaba) and process together in a food processor along with the paprika and lemon juice. Taste and add sea salt as necessary. Add olive oil gradually, pureeing at high speed until a very smooth paste is formed. Use more olive oil to obtain the desired consistency.
MEDITERRANEAN SWEET POTATO BITES WITH HUMMUS (HEALTHY ...
From fannetasticfood.com
Reviews 17Estimated Reading Time 3 minsServings 20Total Time 35 mins
- Toss the sweet potato slices with 1 teaspoon of the olive oil and a pinch of salt and pepper. Arrange in a single layer on the baking sheet and roast for about 20-25 minutes, until tender.
- Meanwhile, toss together the tomatoes, feta, basil, remaining 1 teaspoon olive oil, and a pinch of salt and pepper in a bowl.
- Spread a small spoonful of hummus (~1 teaspoon or so) onto each sweet potato round, then top with about a tablespoon of the tomato mixture and serve!
SWEET POTATO HUMMUS PLATE RECIPE - GOOP
From goop.com
Servings 2Category Recipes
- First roast the sweet potato (this can be done the night before). Preheat your oven to 400°F. Prick the sweet potato in several places with a fork and place on a rack in the oven. Put a baking tray at the bottom of the oven to catch any juices that ooze out. Cook for 40 minutes.
- Let cool completely, then spoon the cooked sweet potato out of its skin into a small mixing bowl. Add the rest of the ingredients and use a fork to mix well and combine. Taste and adjust as needed (sweet potatoes can vary slightly in sweetness and texture, so add a touch more lemon or even a bit of olive oil if it needs it).
- Garnish the sweet potato hummus with a generous drizzle of olive oil and a sprinkle of za’atar (if using), then serve with fresh veggies, gluten-free crackers, and olives.
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