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
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
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