Sweet Potato Hummus
- 1 can (15.5 ounce) garbanzo beans, drained and liquid saved*
- 2 – 2 ¼ cups mashed, cooked sweet potato (from fresh or canned)**
- 2 tablespoons honey-roasted peanut butter
- 4 tablespoons lime juice
- 2 tablespoons Mazola corn oil
- 1 garlic clove, finely minced
- 2 tablespoons honey
- 1 teaspoon salt
- 1 teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground chipotle chili pepper
- 1¼ to 1½ teaspoons ground cumin
- Chopped cilantro, chopped smoked peanuts and lime slices for garnish, optional
Combine garbanzo beans, sweet potato, peanut butter, lime juice and corn oil in food processor. Mix/process until almost smooth. Add garlic, honey and all spices/seasonings. Process again until smooth. Add reserved liquid to make smoother hummus if desired.
*Kim used about 2 tablespoons garbanzo bean liquid.
**Fresh or canned – taste and texture will be exactly the same. Depending on the brand of canned sweet potato used, the hummus color may be slightly less vivid orange. All the same great taste and nutrition.
If you use canned, you’ll need 2 (15 ounce) cans of sweet potatoes in sugar syrup. Simply drain the liquid and smash/mash with fork.
Makes about 3 ½ cups hummus. Serve with favorite vegetables, pita wedges and whole grain crackers.
Recipe by culinary nutritionist Kim Galeaz, RDN CD