Spiced Sweet Potato Hummus
Cooked sweet potato lends creaminess and sweetness to a punchy hummus seasoned with lime juice and spices. For more holiday recipes like this one, check out our free plant-based Thanksgiving e-cookbook!
Makes 4 Servings
In a food processor, combine the kidney beans, chickpeas, sweet potato, salt, cinnamon, tahini, garlic, lime juice, 1/2 teaspoon of chili powder, and 1 tablespoon of water.
Puree until smooth, gradually adding the remaining 2 tablespoons of water if needed to thin the hummus and scraping down the sides of the bowl as needed.
Add the fresh cilantro or parsley (if using) and puree briefly to incorporate.
Season with additional salt and the remaining 1/2 teaspoon of chili powder, if desired.
Protein: 13 g
Carbohydrate: 43 g
Sugar: 9 g
Total Fat: 7 g
Calories from Fat: 21%
Fiber: 11 g
Sodium: 914 mg