Recipe: Spicy Sweet Potato Hummus
If our recent article about the life-extending value of spicy foods got you in the mood for a sweet and spicy treat, we have just the recipe for you.
Nutritionist and award-winning author Dr. Janet Brill is here today sharing a fun way to change up your basic hummus by adding spices to create a unique flavor, depending on your taste preference. Enjoy!
Yield: 16 servings (1 Serving = 2 Tablespoons)
- 1 medium sweet potato, washed
- 1-15 oz of garbanzo beans, rinsed, drained
- 2 tbsp of olive oil
- 1 tbsp of tahini (optional)
- Spices: 1/2 tsp of cayenne pepper, 1/2 tsp of paprika, 1 tsp of cumin
Directions: Pre-heat oven to 400 ºF. With a fork, poke holes in the sweet potato all over (both sides). Place the sweet potato on a baking sheet, and bake for 45 to 60 minutes until you can squeeze it. Once the baked potato is cooked, remove the skin and chop it into pieces. Add the chopped sweet potato and the other hummus ingredients into a blender. Mix the hummus until it becomes a smooth consistency with no visible chopped pieces of sweet potato. Taste the hummus and add more spices as needed.
Nutrition Information Per Serving: Calories: 60 kcal, Fat: 2 g, Cholesterol: 0 mg, Carbohydrate: 8g, Dietary Fiber: 1 g, Protein: 2 g, Sodium: 85 mg
Mary West is a natural health enthusiast, as she believes this area can profoundly enhance wellness. She is the creator of a natural healing website where she focuses on solutions to health problems that work without side effects. You can visit her site and learn more at http://www.alternativemedicinetruth.com. Ms. West is also the author of Fight Cancer Through Powerful Natural Strategies.