![](https://cdn.statically.io/img/www.allrecipes.com/thmb/k-GT9NNLbvQx6djQr91oMyW5oq0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3920137-b0efed95d0d3494fbd01b95d4fc089e5.jpg)
Ingredients
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3 sweet potatoes
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1 (15 ounce) can garbanzo beans, drained (reserve liquid) and rinsed
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2 tablespoons extra-virgin olive oil
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2 tablespoons tahini
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2 tablespoons lemon juice
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½ teaspoon lemon zest
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¼ teaspoon ground cumin
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¼ teaspoon ground coriander
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¼ teaspoon ground white pepper
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sea salt to taste
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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Poke holes all over sweet potatoes with a fork.
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Roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool. Cut sweet potatoes in half lengthwise.
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Combine garbanzo beans and olive oil in a blender and pulse several times to mash. Scoop flesh out of sweet potato peels and add to the blender; pulse to combine. Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt to mixture; blend until smooth, adding reserved garbanzo bean liquid as needed to make a smooth, creamy hummus.
Nutrition Facts (per serving)
75 | Calories |
2g | Fat |
12g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 20 | |
Calories 75 | |
% Daily Value * | |
Total Fat 2g | 3% |
Saturated Fat 0g | 2% |
Sodium 83mg | 4% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 2g | 8% |
Total Sugars 2g | |
Protein 2g | 3% |
Vitamin C 2mg | 3% |
Calcium 24mg | 2% |
Iron 1mg | 4% |
Potassium 176mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.