Sweet potatoes’ orange hue is the beautiful result of a wealth of betacarotene, which helps support eye health and immunity. Chickpeas provide a rich source of soluble fiber and B-vitamins for cardiovascular health. By serving this dip with crisp-tender vegetables such as red peppers and broccoli, you will also get vitamin C, selenium, and sulforaphane, an antioxidant shown to prevent certain types of cancers. Whole-wheat pita bread is another healthful, fiber-rich alternative to crackers.
Recipe information
Yield
makes 4 cups
Ingredients
Preparation
Step 1
Fill a large pot with 2 inches of water; set a steamer basket (or colander) inside pot, and bring water to a boil. Add potatoes; reduce heat to a simmer, cover, and cook until potatoes are tender, 10 to 12 minutes.
Step 2
Transfer potatoes to a food processor. Add chickpeas, lemon juice, tahini, oil, cumin, and garlic. Puree until smooth, about 1 minute; thin with up to 2 tablespoons of water if necessary. Add 1/4 teaspoon salt and season with pepper. Let cool; refrigerate for up to 1 week in an airtight container. Garnish with paprika before serving.
nutrition information
Step 3
(Per 1/4-cup Serving)
Step 4
Calories:106
Step 5
Saturated Fat: .6g
Step 6
Unsaturated Fat: 3.4g
Step 7
Cholesterol: 0mg
Step 8
Carbohydrates: 14.8g
Step 9
Protein: 2.9g
Step 10
Sodium: 151mg
Step 11
Fiber: 2.7g
