- Pierce potato with a fork, then place in microwave on a piece of paper towel. Microwave on high until very soft, 4 to 6 minutes. When cool enough to handle, cut in half. Using a spoon, scrape flesh into a food processor.
- Rinse and drain chickpeas. Add to potato. Squeeze 3 tbsp juice from lemon. Add to potato along with sesame oil, garlic, salt and pepper. Purée until smooth. Spoon into a serving bowl. Serve with cucumber rounds, steamed fiddleheads or crackers.
- Hummus will keep well, covered and refrigerated, up to 2 days.
This is an easy way to add nutrients to a dip. Start with a container of store-bought hummus, then give it a healthy glow with vibrant sweet potato.
Protein 1 g
Carbohydrates 3 g
Fat 1 g
Fibre 1 g
Sodium 37 mg