Black Olive–Sweet Potato Hummus

[Guest guest]

Another hummus recipe for the files!!! It must be OCD. I just can't

stop collecting!!!!

 

 

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Black Olive–Sweet Potato Hummus

1 small sweet potato (about 6 ounces)

1 15-ounce can garbanzo beans, drained and rinsed

2 tablespoons extra-virgin olive oil

1/2 cup chopped kalamata olives

2 medium cloves garlic, chopped

1/4 teaspoon crushed red pepper flakes

1/3 cup fresh basil leaves

Salt and pepper, to taste

Minced sun-dried tomatoes, for garnish

Basil leaves, for garnish

 

 

 

 

 

1. Wrap sweet potato in foil and bake at 400° for about 1 hour, or

until soft.

2. Remove potato from oven, unwrap, and let cool. Scoop out insides of

sweet potato and place in a food processor. Add garbanzos, olive oil,

olives, garlic, and red pepper flakes. Purée until smooth. Add 1/3 cup

basil leaves and pulse for 10 seconds. Season with salt and pepper,

and transfer to a serving bowl. Garnish with sun-dried tomatoes and

whole basil leaves.

 

Makes about 2 cups

 

PER SERVING (1/4 cup): 109 cal, 42% fat cal, 5g fat, 1g sat fat, 0mg

chol, 3g protein, 13g carb, 3g fiber, 140mg sodium

 

Source: Delicious Living

Formatted by Chupa Babi in MC: 11.06.06

 

 

Sweet potato adds a creamy richness and a dose of healthy antioxidants

to this unusual hummus. Serve with broccoli florets, baby carrots, and

pepper strips for dipping; or spread on a whole-grain tortilla, top

with broccoli sprouts, and roll up for a healthy wrap.

 

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[Guest guest]

I don't think it is OCD, it is just that hummus is one of the most wonderful

foods, and you have found some marvelous recipes for it!!! This one is on my

list of foods to make this week! YUM! Now if I can just not eat all the olives

before making the hummus. Drool. Thank you SOOOOOOO MUCH for sending this one

in! Jeanne in GA

 

Chupababi <alcovi wrote: Another hummus recipe for the files!!! It

must be OCD. I just can't

stop collecting!!!!

 

 

@@@@@

Black Olive–Sweet Potato Hummus

1 small sweet potato (about 6 ounces)

1 15-ounce can garbanzo beans, drained and rinsed

2 tablespoons extra-virgin olive oil

1/2 cup chopped kalamata olives

2 medium cloves garlic, chopped

1/4 teaspoon crushed red pepper flakes

1/3 cup fresh basil leaves

Salt and pepper, to taste

Minced sun-dried tomatoes, for garnish

Basil leaves, for garnish

 

 

 

 

 

1. Wrap sweet potato in foil and bake at 400° for about 1 hour, or

until soft.

2. Remove potato from oven, unwrap, and let cool. Scoop out insides of

sweet potato and place in a food processor. Add garbanzos, olive oil,

olives, garlic, and red pepper flakes. Purée until smooth. Add 1/3 cup

basil leaves and pulse for 10 seconds. Season with salt and pepper,

and transfer to a serving bowl. Garnish with sun-dried tomatoes and

whole basil leaves.

 

Makes about 2 cups

 

PER SERVING (1/4 cup): 109 cal, 42% fat cal, 5g fat, 1g sat fat, 0mg

chol, 3g protein, 13g carb, 3g fiber, 140mg sodium

 

Source: Delicious Living

Formatted by Chupa Babi in MC: 11.06.06

 

 

Sweet potato adds a creamy richness and a dose of healthy antioxidants

to this unusual hummus. Serve with broccoli florets, baby carrots, and

pepper strips for dipping; or spread on a whole-grain tortilla, top

with broccoli sprouts, and roll up for a healthy wrap.

 

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