Preparation time:

15 minutes

Makes:

2 Cups

Ingredients

• 1  medium sweet potato
• 19 oz (540 mL) can chickpeas
• 2  garlic cloves
• 1 large lemon
• generous pinches of salt and freshly ground blackpepper
• 1 tbsp (15 mL) dark sesame oil

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.

Instructions

• 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.

Nutrition (per Serving)

protein

1 g

fat

1 g

carbohydrates

3 g

fibre

1 g

calcium

7 mg

sodium

37 mg

calories

24