Roasted Sweet Potato Hummus

2013-08-28T00:00:00Z Roasted Sweet Potato Hummus Arizona Daily Star
August 28, 2013 12:00 am  • 

Roasted Sweet Potato Hummus

This can be served chunky and used as a dip for assorted veggies, fruit or crackers. It can also be made very smooth and used as a spread for whole-grain sandwiches or tortillas.

Makes: Enough for 6-10 sandwiches

  • 1 large sweet potato (cut in chunks)
  • 1 clove whole garlic
  • 1 small can of garbanzo beans (drained and rinsed)
  • 1 small carrot (cut in chunks)
  • 1/4 cup walnuts
  • 1 tablespoon of tahini
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • 1 tablespoon of maple syrup or agave (optional)
  • 1 to 2 teaspoons of coconut oil
  • Coconut milk or water for consistency (optional)

Preheat oven to 400.

Place cut veggies in non-stick roasting pan and cook for about 20 minutes or until done.

Place all ingredients but water or coconut milk in a food processor; add the agave if you like a sweeter taste. Blend until smooth. If you prefer a smoother consistency, add the coconut milk or water, starting with a tablespoon at a time.

Courtesy of Kathy Iannacone, Urban Fresh

Courtesy of Kathy Iannacone, Urban Fresh.

Copyright 2014 Arizona Daily Star. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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