Recipe: Sweet Potato Hummus (using chickpeas and tahini, food processor)

SWEET POTATO HUMMUS
"Sweet potatoes' orange hue is the beautiful result of a wealth of betacarotene, which helps support eye health and immunity. Chickpeas provide a rich source of soluble fiber and B- vitamins for cardiovascular health. By serving this dip with crisp- tender vegetables such as red peppers and broccoli, you will also get vitamin C, selenium, and sulforaphane, an antioxidant shown to prevent certain types of cancers. Whole-wheat pita bread is another healthful, fiber-rich alternative to crackers."


1 pound sweet potatoes (about 2), peeled and cut into 1- inch pieces
1 (15 ounce) can chickpeas, drained and rinsed
1/4 cup fresh lemon juice (from 1 to 2 lemons)
1/4 cup tahini (sesame seed paste)
2 tablespoons olive oil
2 teaspoons ground cumin
1 garlic clove, finely chopped
Coarse salt and freshly ground pepper
1/2 teaspoon hot or smoked paprika, for garnish

Fill a large pot with 2 inches of water; set a steamer basket (or colander) inside pot, and bring water to a boil. Add potatoes; reduce heat to a simmer, cover, and cook until potatoes are tender, 10 to 12 minutes.

Transfer potatoes to a food processor. Add chickpeas, lemon juice, tahini, oil, cumin, and garlic. Puree until smooth, about 1 minute; thin with up to 2 tablespoons of water if necessary.

Add 1/4 teaspoon salt and season with pepper. Let cool; refrigerate for up to 1 week in an airtight container.

Garnish with paprika before serving.

Makes 4 cups (16 servings, 1/4 cup each)

Per 1/4-cup serving: 106 calories; .6 g saturated fat; 3.4 g unsaturated fat; 0 mg cholesterol; 14.8 g carbohydrates; 2.9 g protein; 151 mg sodium; 2.7 g fiber

Source: Power Foods by The Editors of Whole Living magazine