Black Olive-Sweet Potato Hummus

[Guest guest]

wow this is different. I have a whole box of sweet potatoes. I might have

to try this, especially after someone else commented on how good it was.

Thanks for all your good recipes Chupa

Judy

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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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