Sweetpotato Hummus
Recipe Developed by Tessa Nguyen, RD, LDN in partnership with NCSPC. Take hummus to another level with roasted sweetpotatoes, garlic and fresh lemon swirled in for a low cost, diabetes-friendly snack.
Course: Appetizer
Cuisine: Middle Eastern
Keyword: healthy, RD Apprroved, snack
Servings: 10
Calories: 56kcal
- 1 can 15.5 oz garbanzo beans
- ½ cup roasted sweetpotato mashed, without skin
- ½ teaspoon garlic powder
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup olive oil
- ¼ cup low sodium vegetable stock
Rinse garbanzo beans under cool water until water runs clear.
In a food processor, pour in garbanzo beans, sweetpotato, garlic powder, lemon juice, salt and black pepper. Pulse mixture until beans are crumbly and in small pieces.
Turn food processor on and slowly drizzle in the olive oil and vegetable stock through the open spout on top of the food processor lid.
Process hummus until smooth and creamy.
Serve hummus room temperature or cold alongside freshly cut up vegetables or whole grain crackers for an easy snack.
Nutrition Facts
Sweetpotato Hummus
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Serving: 1 | Calories: 56kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 144mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 957IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg | Net Carbohydrates: 1g