Healthy dinner meal for your child.

Sweet Potato Hummus

Posted by Fiona Phillips on 04/08/2015

  • Recipe difficulty: Easy
  • Blog post
  • 4 of 5 1
  • Preparation time: 
  • Serves: Up to 4 people

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Ingredients

Ingredients

2-3 Medium sized Sweet Potatoes, peeled and diced

1 can Chickpeas, drained and rinsed

 2 Tbsp Olive Oil

2 tsp Cumin

3 Tbsp Lemon juice

Preparation

  1. Steam or cook sweet potatoes until tender for about 10-15 minutes.  You can also use leftover oven roasted sweet potatoes instead.
  2. Transfer sweet potatoes to hand held blender and blend until smooth.
  3. Remove sweet potato puree into a separate bowl.
  4. Combine chickpeas, lemon juice, oil, cinnamon in the hand held blender beaker and blend together for about 1 minute until a puree forms.
  5. Re-combine the sweet puree with the mixture in step 4 in the hand held blender beaker and blend together for roughly another 1 minute, or until thoroughly mixed. Thin with water if necessary.
  6. Season with a pinch of salt and ground pepper and let cool. Refrigerate, in an air-tight container, up to 1 week.
  7. Serve with pita and crudités. 

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Ingredients

Ingredients

2-3 Medium sized Sweet Potatoes, peeled and diced

1 can Chickpeas, drained and rinsed

 2 Tbsp Olive Oil

2 tsp Cumin

3 Tbsp Lemon juice

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