Sweet potato hummus

This exciting version of hummus comes from Martha Stewart’s 2010 cookbook titled POWERFOODS.

Sweet potatoes’ orange hue gives away their beta-carotene content, 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 cucumber 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 a healthful, fiber-rich alternative to crackers.

Cook Time: 25 minutes

Serves: 4 cups

Ingredients:

1 pound sweet potatoes (about 2), peeled and cut into 1-inch pieces

1 can (15 ounces) chickpeas, drained and rinsed

¼ cup fresh lemon juice (from 1to 2 lemons)

¼ cup tahini (sesame seed paste)

2 tablespoons olive oil

2 teaspoons ground cumin

1 garlic clove, finely chopped

Coarse salt and freshly ground pepper

½ teaspoon hot or smoked

paprika, for garnish

Instructions:

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.

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 ¼ teaspoon salt and

season with pepper. Let cool; refrigerate for up to one week in an airtight

container. Garnish with paprika before serving.