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

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Recipe Summary

prep:
20 mins
cook:
12 mins
chill:
2 hrs
total:
2 hrs 32 mins
Servings:
14
Yield:
3 1/2 cups
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 8g; saturated fat 1g; carbohydrates 10g; mono fat 4g; poly fat 2g; insoluble fiber 1g; sugars 1g; protein 3g; vitamin a 3394.5IU; vitamin c 2.5mg; thiamin 0.1mg; niacin equivalents 0.5mg; vitamin b6 0.1mg; folate 15.8mcg; sodium 97mg; potassium 132mg; calcium 24mg; iron 0.7mg.
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