Spiced Sweet Potato Hummus

About the Recipe

Ingredients

Makes 4 Servings

1 15-oz (425-g) can kidney beans, rinsed and drained
1 15-oz (425-g) can chickpeas, rinsed and drained
1 c (200 g) orange sweet potato, cooked and peeled
2 tbsp (30 mL) tahini
1 tsp (5 mL) iodized salt
1/4 tsp (1.2 mL) cinnamon
1 clove garlic
4 to 4 1/2 tbsp (60 to 67.5 mL) freshly squeezed lime juice
1/2 to 1 tsp (2.5 to 5 mL) chili powder
to taste fresh cilantro or parsley (optional)

Directions

1. In a food processor, combine the kidney beans, chickpeas, sweet potato, salt, cinnamon, tahini, garlic, lime juice, 1/2 tsp (2.5 mL) of chili powder, and 1 tbsp (15 mL) of water.

   
   
   

2. Puree until smooth, gradually adding 2 tbsp (30 mL) of water if needed to thin the hummus and scraping down the sides of the bowl as needed.

   
   
   

3. Add the fresh cilantro or parsley (if using) and puree briefly to incorporate.

   
   
   

4. Season with additional salt and the remaining 1/2 tsp (2.5 mL) chili powder, if desired.

   
   
   

Nutrition Facts