RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2659
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| Recipe Name: |
Smoky Sweet Potato Hummus |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2013-09-27
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Potato |
Kosher: |
Pareve |
| Ethnicity: |
Indian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.60
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 4
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
15 Ounce(wt)s beans, chickpea/garbanzo, dry
2 Tablespoons oil, olive
1 to taste salt and pepper
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Directions:
Preheat the oven to 350 degrees.
Pierce potatoes several times with a fork; place on a foil lined baking sheet. Bake for 1 hour or until tender. Cool slightly, then peel and add to the bowl of a food processor. Add chickpeas, lime juice, tahini, olive oil, chipotle and garlic. Puree until smooth and thin with up to 2 tablespoons of water if necessary. Add ΒΌ teaspoon salt and season with pepper. Refrigerate for up to 1 week in an airtight container. Garnish with additional olive oil and smoked paprika before serving. |
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| Nutrition per Serving: |
| Calories: |
425 |
Total Carbs: |
76.7 |
Net Carbs: |
62.0 |
| Cholesterol: |
0.0 |
Fat: |
6.9 |
Protein: |
15.34 |
| Fiber: |
14.72 |
Sodium: |
918.94 |
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