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Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

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Friday, November 25, 2016

Roasted Sweet Potato Hummus Dip Recipe

We love hummus dip but I had never thought of a sweet potato flavor hummus before. I love sweet potatoes but traditionally eat them roasted, mashed or in a baked dessert pie. Today's guest post recipe is from Chef Anthony Stewart, at the Pritikin Longevity Center + Spa. It looks really good and is easy to prepare. They recommend serving it with freshly sliced veggies, but I bet it's equally as good served with artisan crackers or bread.

Roasted Sweet Potato Hummus Dip Recipe

15 Ounces Garanzo Beans, Cooked and Drained
¼ Cup Lemon, Juiced
1 Tablespoon Garlic, (Fresh) Minced
1/8 Cup Parsley, (Fresh) Chopped
¼ Bunch Dill, (Fresh) Chopped
1 Cup Sweet Potato, Roasted and Peeled
1 Dash Tabasco
1/8 Teaspoon White Pepper
½ Cup Celery, Chopped

Preheat oven to 400 degrees.

Wrap a scrubbed, rinsed and sliced sweet potato in aluminum foil and bake for about 1 1/2 to 2 hours, until soft. Allow potato to cool. Puree all ingredients together in a food processor. Add water if hummus is too thick. Serve with sliced vegetables.

1 comment:

jopb said...

My husband loves hummus in almost all forms (not very spicy ones). This is a recipe I have to try. It looks very easy and delicious.