Our healthy south-of- the-border hummus has sweet potato for silky smoothness, chipotle peppers for smoky heat and pepitas (pumpkin seeds) for crunch. If you like, kick up heat by swirling some of the adobo sauce from the can of chipotles on top of the dip.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • In a large saucepan, cook sweet potatoes, covered, in enough boiling water to cover for 12 to 15 minutes or until very tender. Drain and cool slightly.

  • In a food processor, combine drained sweet potatoes, garbanzo beans, tahini, lemon juice, oil, chipotle pepper in adobo sauce, cumin, and salt. Blend until smooth, scraping down sides of container as necessary. Chill, covered, for 2 to 8 hours.

  • Before serving, garnish dip with cilantro and sprinkle with pumpkin seeds.

Nutrition Facts

116 calories; 8 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 0 mg cholesterol; 97 mg sodium. 132 mg potassium; 10 g carbohydrates; 1 g fiber; 1 g sugar; 3 g protein; 0 g trans fatty acid; 3395 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 24 mg calcium; 1 mg iron;