Sweet Potato Hummus
- 3 cups sweet potato, peeled and cut into large pieces
- 2 cloves garlic, smashed
- Olive oil (for drizzling)
- 3 tablespoons tahini or tahini butter
- 1 1/2 teaspoons salt
- 1 lime, cut in half
- 1 cup water
Sweet Potato Hummus
Featured in the Honolulu Star-Advertiser on January 27, 2021.
Ingredients:
Directions:
- Heat oven to 375°F. Place a rack in upper third of oven.
- Line a baking sheet with parchment paper and place sweet potato and garlic.
- Generously drizzle olive oil over sweet potato and toss to coat.
- Roast for 20 minutes and toss; roast for another 20 minutes or until potato is tender and browned.
- Cool, then transfer to a blender and puree until smooth.
- Add tahini, salt and squeeze in lime juice; pulse to mix.
- With blender on low, gradually add water until desired consistency.
Serves 8.
Approximate Nutrient Analysis per serving (based on 2 Tablespoons of drizzled olive oil):
160 calories, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 500 mg sodium, 24 g carbohydrate, 3 g fiber, 7 g sugar, 3 g protein
