Looking for a healthy appetizer recipe with tons of flavor? Instead of snacking on traditional garbanzo bean or chickpea hummus, why not liven it up with the addition of a roasted sweet potato? A little bit of chili powder and fresh lemon juice help to balance everything out, with just a touch of honey for sweetness. You’ll definitely love dipping crackers, bread, or even fresh vegetables into this delicious lemony hummus.
When it comes to the beginning of a new year, we all seem to start off with the best of intentions. We exercise, we watch what we eat, we promise ourselves that we won’t indulge in that third or seventh cocktail. You know what I’m talking about. Basically, we lie to ourselves. By the last week of January, we’ve usually gained five pounds and are perfectly satisfied to lounge on the couch all day with a bag of cookies and a large mug full of hot chocolate. After all, winter’s cold. Way too cold to go outside and exercise. Here’s my healthier solution. Snack on this hummus instead. Sure, it’s not completely calorie or guilt-free, however, I can guarantee that you’ll feel a whole lot better about yourself for eating it instead of eating that whole bag of cookies in one sitting.
Ingredients:
Roasted Sweet Potato:
- 1 (12-oz.) Sweet Potato, Peeled & Cubed (Approximately 2 Cups)
- 2 Tablespoons Extra Virgin Olive Oil
- 1/2 Teaspoon Chili Powder
- 1/4 Teaspoon Finely Ground Sea Salt
Hummus:
- 1 (15.5-oz.) Can Garbanzo Beans or Chickpeas
- 4 Tablespoons Extra Virgin Olive Oil (Additional for Serving)
- 2 Tablespoons Fresh Lemon Juice
- 1 Tablespoon Honey
- 1/2 Teaspoon Finely Ground Sea Salt
- 1/2 Teaspoon Ground Coriander
- 1/2 Teaspoon Chili Powder (Additional for Serving)
- 1/4 Teaspoon Finely Ground Black Pepper
Directions:
Roasted Sweet Potato:
- Preheat oven to 400 degrees.
- Place the cubed sweet potato onto a baking sheet.
- Drizzle with olive oil and sprinkle with chili powder and sea salt. Use your hand to stir the sweet potato until evenly coated.
- Roast for 20 minutes.
Hummus:
- Drain and rinse the beans. Remove and discard the skin from each bean, and then place each bean into a small bowl. When you are done removing the skins, sift through the chickpeas carefully to ensure that there are no skins remaining.
- Place the beans into a food processor along with the roasted sweet potato. Add the remaining ingredients and process for 3 minutes.
- Spoon the hummus into a small serving bowl. Drizzle with additional olive oil and sprinkle with additional chili powder and sea salt.
Suggestions:
- This hummus will be slightly warm if you serve it right away. You can either eat it warm or refrigerate it for later use.
- If you prefer a hummus that is not as thick, add a little more olive oil or lemon juice to thin it out.
- Serve with crackers, bread, or fresh vegetables.
- Removing the skin from each bean will help make the hummus much smoother. It’s definitely worth the extra step.
- You can always drizzle more olive oil on the hummus or sprinkle it with additional chili powder and sea salt if you feel that it is needed.
Improvements:
- Add freshly chopped chives, cilantro, or parsley to the hummus.
- Zest the lemon and add the zest to the hummus or use it as a garnish.
- Add a clove of crushed or minced garlic to the hummus.
Ingredients:
- 1 (12-oz.) Sweet Potato, Peeled & Cubed (Approximately 2 Cups)
- 2 Tablespoons Extra Virgin Olive Oil
- 1/2 Teaspoon Chili Powder
- 1/4 Teaspoon Finely Ground Sea Salt
- 1 (15.5-oz.) Can Garbanzo Beans or Chickpeas
- 4 Tablespoons Extra Virgin Olive Oil (Additional for Serving)
- 2 Tablespoons Fresh Lemon Juice
- 1 Tablespoon Honey
- 1/2 Teaspoon Finely Ground Sea Salt
- 1/2 Teaspoon Ground Coriander
- 1/2 Teaspoon Chili Powder (Additional for Serving)
- 1/4 Teaspoon Finely Ground Black Pepper
Directions:
- Preheat oven to 400 degrees.
- Place the cubed sweet potato onto a baking sheet.
- Drizzle with olive oil and sprinkle with chili powder and sea salt. Use your hand to stir the sweet potato until evenly coated.
- Roast for 20 minutes.
- Drain and rinse the beans. Remove and discard the skin from each bean, and then place each bean into a small bowl. When you are done removing the skins, sift through the chickpeas carefully to ensure that there are no skins remaining.
- Place the beans into a food processor along with the roasted sweet potato. Add the remaining ingredients and process for 3 minutes.
- Spoon the hummus into a small serving bowl. Drizzle with additional olive oil and sprinkle with additional chili powder and sea salt.
PIN THIS RECIPE
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
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Make sure to check out all of the other great Sunday Funday “Welcome 2021…Let’s Celebrate and Stay Healthy” recipes below. A huge thanks to A Day in the Life on the Farm for hosting this event.
- Baked Plantains (Plátanos Maduros Horneados) from Sid’s Sea Palm Cooking
- Caprese Stuffed Roasted Eggplant from Food Lust People Love
- Fresh Turmeric & Chia Seed Pudding by Sneha’s Recipe
- Healthy Easy Immune Boosting Smoothie from Making Miracles
- Kadha (Spiced Herbal Drink) from Cook with Renu
- Lemony Chili Roasted Sweet Potato Hummus from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Misir Wot (Ethiopian Lentils) from Palatable Pastime
- Roasted Chicken with Greek Salsa by A Day in the Life on the Farm
