Every time I look at this hummus recipe much less taste it, I salivate! Sorry if that’s TMI (too much info), but I just love black olives, sweet potatoes and garbanzo beans. And when all three are in one recipe it’s almost too much for me to take in! A Thousand YUMS!
This Black Olive – Sweet Potato Hummus is equally as good if you use it as a dip (carrots, broccoli florets, red and yellow pepper strips) or a spread (on whole-grain tortilla or pita bread). Plus, extra added bonus – the sweet potatoes add an oh so creamy richness and a major heaping helping of healthy antioxidants.
1 small sweet potato (6 ounces)
1 15-oz can garbanzo beans, rinsed and drained
2 tablespoons extra virgin olive oil
1/2 cup chopped Kalamata olives, rinsed and drained
2 medium cloves garlic, chopped fine
1/4 teaspoon crushed red pepper flakes
1/3 cup fresh basil leaves
Minced sun-dried tomatoes, for garnish
Basil leaves, for garnish
Wrap sweet potato in foil and bake at 400 degrees for about one hour, or until soft.
Remove potato from oven, unwrap and let coo
Scoop out insides of sweet potatoe and place in a food processor (or blender if you don’t have a food processor).
Add garbanzos, olive oil, olives, garlic and red pepper flakes.
Puree until smooth.
Add 1/3 cup basil leaves and pulse for 10 seconds.
Seaso with salt and pepper to taste and transfer to serving bowl.
Garnish with sun-dried tomatoes and whole basil leaves.
Per serving (1/4 cup): 109 cals., 42% fat cal, 5g fat, 1 g sat fat, Omg chol, 3 g protei, 13g carb, 3g fiber, 140 mg sodium (source: SFMarkets.com)
Spread the word … NOT the icing!
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