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.
Servings: 10
Calories: 56kcal
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition Facts
Sweetpotato Hummus
Serving Size
1
Amount per Serving
Calories
56
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Sodium
144
mg
6
%
Potassium
28
mg
1
%
Carbohydrates
2
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
957
IU
19
%
Vitamin C
1
mg
1
%
Calcium
3
mg
0
%
Iron
1
mg
6
%
Net Carbohydrates
1
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
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