Best Roasted Sweet Potato Hummus Recipes

MIDDLE EASTERN TOMATO SALSA OVER ROASTED SWEET POTATO CARROT HUMMUS

Middle Eastern Tomato Salsa over Roasted Sweet Potato Carrot Hummus image

Everyone loves hummus; why not make it using a different vegetable? The sweet potato adds a delicious twist and the tomato salsa makes it downright addictive!

Provided by Betty Crocker Kitchens

Categories Condiment

Time 50m

Yield 10

Number Of Ingredients 12

Ingredients

2 sweet potatoes, peeled and diced (3 cups)
3 large carrots, peeled and diced (2 cups)
2 tablespoons California Olive Ranch® extra-virgin olive oil
2 teaspoons lemon juice
2 tablespoons tahini
1 teaspoon roasted garlic (see tip below)
1/2 teaspoon salt
1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes
1 tablespoon California Olive Ranch® extra-virgin olive oil
1 to 2 tablespoons spicy harissa sauce
1 tablespoon roasted garlic (see tip below)
Food Should Taste Good™ multigrain tortilla chips

Steps:

Heat oven to 375°F. Place diced sweet potatoes and carrots on cookie sheet with sides. Drizzle with 2 tablespoons oil; toss to combine. Roast about 40 minutes in oven, stirring once, until soft and caramelized.
While vegetables are roasting, in 2-quart saucepan, beat Salsa ingredients with whisk over low heat. Heat to simmering; remove from heat. Set aside.
Cool vegetables slightly. In food processor, add roasted vegetables and remaining Sweet Potato Carrot Hummus ingredients. Cover; process until smooth and combined.
Serve salsa over hummus at room temperature with chips for dipping.

Nutrition Facts : Calories 120, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 3 g, TransFat 0 g

ROASTED SWEET POTATO HUMMUS

Roasted Sweet Potato Hummus image

Get a head start on this delicious spread with purchased hummus. Roasting the sweet potatoes brings out a depth of flavor and sweetness for a spread that makes a great companion for Food Should Taste Good™ peppercorn blend brown rice crackers.

Provided by Betty Crocker Kitchens

Categories Condiment

Time 50m

Yield 12

Number Of Ingredients 10

Ingredients

1 large dark-orange sweet potato, peeled, cut into 1/2-inch cubes (10 to 12 oz)
2 teaspoons olive oil
1/2 teaspoon salt
1 container (8 oz) plain hummus
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1 tablespoon fresh lemon juice
Sesame seed, if desired
Chopped fresh Italian (flat-leaf) parsley, if desired
Food Should Taste Good™ peppercorn blend brown rice crackers, as desired

Steps:

Heat oven to 425°F. In medium bowl, toss sweet potato with oil and salt. Arrange on ungreased large cookie sheet. Bake 10 minutes; stir. Bake about 10 minutes longer or until tender and beginning to brown. Cool 15 minutes.
In food processor, place cooled sweet potato, hummus, paprika, cumin and lemon juice. Cover; process until smooth. If needed, add water, 1 tablespoon at a time, until desired consistency.
To serve, spoon hummus onto serving plate. Sprinkle with sesame seed and parsley. Serve with crackers.

Nutrition Facts : Calories 50, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 0 g, TransFat 0 g