• Juice of 1 lemon
• 1 small garlic clove
• 1/4 c. water, plus more if needed
• 1/2 tsp. ground cumin
• 1/2 tsp. salt
• Chopped or sliced raw vegetables for dipping (such as bell peppers, fennel and carrots)
Preheat oven or toaster oven to 400 degrees. With tip of knife, pierce sweet potato a few times and put on a baking sheet. Bake until tender enough to mash with a fork, 40 to 45 minutes.
When cool enough to handle, peel skin off sweet potato with your hands. Put flesh of the sweet potato in the bowl of a food processor fitted with a metal blade. Add chickpeas, tahini, olive oil, lemon juice, garlic, water, cumin and salt, and process until smooth, 1 to 2 minutes. Add more water if the hummus seems too thick. Process for a few seconds until blended.
Keep hummus refrigerated in a covered bowl or storage container. When ready to use, pack the dip and vegetables in separate containers.
Can be made up to 1 week ahead and stored in refrigerator or freezer. Taste and add lemon juice and/or olive oil to defrosted hummus, if needed.
Nutrition information per 1/4 cup:
Calories 112 Fat 6 g Sodium 160 mg
Carbohydrates 11 g Saturated fat 1 g Calcium 37 mg
Protein 4 g Cholesterol 0 mg Dietary fiber 3 g
Diabetic exchanges per serving: 2 vegetable, 1 fat.
Kiddie Cobb salad
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