Golden Sweet Potato Hummus

GF V DF VG SF May 9, 2024

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After making my 🧆 Air Fryer Falafel (GF) 🥙, I realized that sweet potato and chickpeas are a fantastic combination. This sweet potato hummus combines the two together perfectly, and has the addition of anti-inflammatory spices, such as ginger, turmeric, and cinnamon. It's creamy and delicious on a salad or wrap, has a great orange hue, and is high in fiber while being lower in fat than store-bought hummus. You can also check out any of my other salad dressings or hummus recipes!

BAKED POTATO
- 1 medium (200 g) Sweet potato

HUMMUS
- 15.5 oz can (253 g) Chickpeas, drained and rinsed
- 2 tbsp (32 g) Almond butter
- 2 tbsp (30 g) Balsamic vinegar
- 2 tbsp (30 g) Minced garlic
- 1/2 tsp (2 g) Lemon pepper
- 1/4 tsp (0.75 g) Cinnamon
- 1/4 tsp (0.5 g) Ginger, ground
- 1/4 tsp (0.75 g) Turmeric, ground
- 1/8 tsp (0.38 g) Cayenne pepper

1. Wash your sweet potato with a brush, and prick with a fork. Wrap in aluminum foil, and air fry at 400F for 1 hour. Slice open to let steam out as you prepare the rest of the ingredients

2. Drain and rinse your chickpeas using a strainer. Add to a large food processor with sweet potato (including the skin!), lemon, garlic, and nut butter. I've used pistachio butter here, but you can use almond butter, tahini, or any other natural nut/seed butter you have. Blend until smooth

3. Add in your spices, and blend to fully combine. Adjust anything to taste, and store in the fridge

https://www.poormanprotein.com/recipes/sweet-potato-hummus

Description

After making my 🧆 Air Fryer Falafel (GF) 🥙, I realized that sweet potato and chickpeas are a fantastic combination. This sweet potato hummus combines the two together perfectly, and has the addition of anti-inflammatory spices, such as ginger, turmeric, and cinnamon. It's creamy and delicious on a salad or wrap, has a great orange hue, and is high in fiber while being lower in fat than store-bought hummus. You can also check out any of my other salad dressings or hummus recipes!

Time

Prep Time:

10 minutes

Cook Time:

1 hour

Total Time:

1 hours 10 minutes

Cost

Total Cost:

Cost per Serving:

$0.14

Ingredients

Serving(s)

Baked Potato

1 medium Sweet potato

Hummus

15.5 oz can Chickpeas, drained and rinsed
2 tbsp Almond butter
2 tbsp Balsamic vinegar
2 tbsp Minced garlic
1/2 tsp Lemon pepper
1/4 tsp Cinnamon
1/4 tsp Ginger, ground
1/4 tsp Turmeric, ground
1/8 tsp Cayenne pepper

Instructions

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Pictures: Shown

1. Wash your sweet potato with a brush, and prick with a fork. Wrap in aluminum foil, and air fry at 400F for 1 hour. Slice open to let steam out as you prepare the rest of the ingredients
2. Drain and rinse your chickpeas using a strainer. Add to a large food processor with sweet potato (including the skin!), lemon, garlic, and nut butter. I've used pistachio butter here, but you can use almond butter, tahini, or any other natural nut/seed butter you have. Blend until smooth
3. Add in your spices, and blend to fully combine. Adjust anything to taste, and store in the fridge

Nutrition Facts

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Servings: 17

Serving Size: 2 tbsp (31 g)

Calories: 46

------------------------------------------

Total Fat: 1.4g (2 %)

Saturated Fat: 0.1g (1 %)

Polyunsaturated Fat: 0.4g

Monounsaturated Fat: 0.7g

Cholesterol: 0mg (0 %)

Sodium: 60mg (3 %)

Total Carbohydrate: 6.9g (3 %)

Fiber: 1.6g (6 %)

Net Carbs: 5.3g

Total Sugar: 1.5g

Protein: 1.7g (3 %)

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Vitamin B12: 0.0mcg (0 %)

Vitamin D: 0.0mcg (0 %)

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Calcium: 18mg (1 %)

Iron: 0.36mg (2 %)

Magnesium: 13mg (3 %)

Potassium: 81mg (2 %)

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Glycemic Index

:

43.3

Glycemic Load

:

3.0

Sources of Inspiration

https://www.youtube.com/watch?v=u_ZCsFfyQjU

https://www.youtube.com/watch?v=9kAP5LRZgRk

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