Sweet Potato Hummus Bowl
This savory dip is super smooth thanks to the addition of sweet potato, and we topped it off with crispy leeks and toasty pine nuts. Beet and sweet potato chips stand in for pita as crispy dippers.
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Optional toppings: toasted pine nuts, cilantro, crispy leeks
Suggested dippers: vegetables chips (such as sweet potato, beet or taro)
*TIP: To prepare mashed sweet potato, scrub 2 large skin-on sweet potatoes and prick several times with a fork. Place on a rimmed baking sheet and roast in 400°F oven until a sharp knife slides easily into center, 45 to 60 minutes. Let cool enough to handle, then cut in half lengthwise and scoop out the flesh. Mash flesh with a fork until smooth.
2 cups roasted, peeled and mashed sweet potato*
1¼ cups store-bought or homemade plain hummus (about 10 oz)
⅛ tsp ground cayenne pepper, optional
¼ tsp dried oregano
1. In a food processor, blend sweet potato, hummus, cayenne (if using) and oregano until smooth; divide among serving bowls.
2. Pile on toppings. Serve with vegetable chips, or your choice of dipper.
CRISPY LEEKS: Toss 1 leek, cut into matchsticks, with 1 tbsp olive oil and 1 tbsp tapioca starch. Bake at 375ºF until crispy, 10 to 12 minutes.
- Serving Size ¼ of recipe
- Calories 328
- Carbohydrate Content 45 g
- Cholesterol Content 0 mg
- Fat Content 14 g
- Fiber Content 9 g
- Protein Content 9 g
- Saturated Fat Content 2 g
- Sodium Content 333 mg
- Sugar Content 10 g
- Monounsaturated Fat Content 6 g
- Polyunsaturated Fat Content 5 g