June 29, 2017
Two of my favorite healthy food choices – Sweet potatoes and Chickpeas. Incorporate these into a wonderful snack and you have spicy sweet potato hummus! Nothing is better than the taste of sweet and savory! This is a healthy dip for raw veggies like red pepper and broccoli and/or healthy vegetable crackers or I like to spread it on wraps and fill with my favorite healthy ingredients.
Sweet potatoes are very versatile and packed with Vitamins. The sweet potatoes’ orange glow gives away their beta-carotene content (carotenoids) which is the precursor to vitamin A in our bodies. They are also a very good source of vitamin C, vitamin D, maganese, copper, pantothenic acid and vitamin B6.
Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus. Sweet potatoes are naturally sweet-tasting but their natural sugars are slowly released into the bloodstream, helping to ensure a balanced and regular source of energy, without the blood sugar spikes linked to fatigue and weight gain.
Chickpeas are packed full of healthy protein, fiber, vitamins and minerals. They also offer specific health benefits like lowering cholesterol, promotes weight loss, skin protection (by acting like a natural sun block), immune booster, aids in healthy digestion, regulates blood sugar, energy boosting, builds muscle, nervous system health and antioxidant effects.
This recipe is also kid friendly, even with the extra kick added. My kids LOVE it!
Spicy Sweet Potato Hummus
Ingredients
(where possible use organic ingredients)
- 2-3 sweet potatoes (I used 2 good sized potatoes)
- 15 oz can chickpeas (I drain and rinse them)
- 2 tbsp cold pressed extra virgin olive oil
- 2-3 cloves of garlic (I used 3 – I LOVE garlic)
- 2 tbsp tahini or crushed sesame seeds
- 2 tbsp lemon juice (fresh)
- 1/2 tsp lemon zest (fresh)
- 1/4 tsp cumin
- 1/4 tsp coriander (crushed)
- 1/4 tsp white pepper
- 1/4 tsp smoked paprika
- Cayenne pepper to taste (optional)
- sea salt to taste
Instructions
- Preheat oven to 400°F
- Poke holes all over sweet potatoes with a fork and roast in oven for approx 45 mins until soft. Let cool, cut in half lengthwise.
- In a blender combine chickpeas (garbanzo beans), olive oil and garlic. Pulse until desired consistency (I like mine with some texture). Scoop flesh out of cooled sweet potato and add to blender, pulse to combine. Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, smoked paprika, cayenne and sea salt to taste. Pulse to combine. Add olive oil or water or some of the chickpea liquid for a smooth more creamier hummus.
Serve with your favorite veggies, crackers, whole wheat pita triangles. Refrigerate any unused hummus.
Enjoy!
Trisha
