Black Olive-Sweet Potato Hummus
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Black Olive–Sweet Potato
Hummus February, 2006 Makes about 2 cups / Sweet potato adds a creamy richness and a dose of healthy antioxidants to this unusual hummus. Serve with broccoli florets, baby carrots, and pepper strips for dipping; or spread on a whole-grain tortilla, top with broccoli sprouts, and roll up for a healthy wrap. 1 small sweet potato (about 6 ounces) 1 15-ounce can garbanzo beans, drained and rinsed 2 tablespoons extra-virgin olive oil 1/2 cup chopped kalamata olives 2 medium cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 1/3 cup fresh basil leaves Salt and pepper, to taste Minced sun-dried tomatoes, for garnish Basil leaves, for garnish 1. Wrap sweet potato in foil and bake at 400° for about 1 hour, or until soft. 2. Remove potato from oven, unwrap, and let cool. Scoop out insides of sweet potato and place in a food processor. Add garbanzos, olive oil, olives, garlic, and red pepper flakes. Purée until smooth. Add 1/3 cup basil leaves and pulse for 10 seconds. Season with salt and pepper, and transfer to a serving bowl. Garnish with sun-dried tomatoes and whole basil leaves. PER SERVING (1/4 cup): 109 cal, 42% fat cal, 5g fat, 1g sat fat, 0mg chol, 3g protein, 13g carb, 3g fiber, 140mg sodium |
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