This spicy twist on a traditional snack dip will add some zing to your holiday spread. The sweet potatoes contain anti-inflammatory properties along with immune boosting vitamins C, E and A. So swirl up a batch of this amazing hummus and celebrate the holiday season with this delicious choice.
8 ounces sweet potatoes, peeled and cut into 1/2-inch cubes
1 cup cooked chickpeas, or 1 (15-ounce) can, rinsed
Freshly squeezed lemon juice
Extra-virgin olive oil
1 tablespoon tahini
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon ground ginger
3 tablespoons water
3 tablespoons pomegranate seeds, for garnish
1 tablespoon minced mint, for garnish
Set a steamer basket in a pot, then fill with enough water to hit just below the bottom of the basket. Add the sweet potatoes with a sprinkle of salt. Bring to a boil over high heat and steam, covered, for 10 to 12 minutes or until tender.
In a bowl, mix the chickpeas with a spritz of lemon juice and a pinch of salt. Combine the sweet potatoes, chickpeas, 2 1/2 tablespoons of lemon juice, 2 tablespoons of olive oil, tahini, curry powder, cumin, ginger, 1/2 teaspoon of salt, and water in the bowl of a food processor and process until smooth. Taste; you may want to add a pinch more salt or squirt of lemon. Transfer to a small bowl and garnish with pomegranate seeds, mint, and a drizzle of olive oil.
Serves 12; Each Serving - Calories:108 Protein: 4g; Carbohydrates:17 g; Fat:3 g; Sodium: 16g
The Healthy Mind Cookbook Copyright © 2015 by Rebecca Katz