Can you ever have too many dips? We don’t think so. When you don’t have an appetite, it can be difficult to tackle a whole meal, but keeping an easy, healthy snack around the house can help you keep up your calorie intake. If you’re aiming for small, frequent meals, this hummus packs just enough calories and plenty of vitamins and minerals from the sweet potato + protein and healthy fats from the tahini and olive oil.
- 1 Ib. sweet potato, peeled and cut into 1-inch chunks
- 1 (15 oz). can chickpeas, rinsed and drained
- Salt and pepper, to taste
- 1/2 cup sesame tahini
- 3/4 cup of olive oil, divided
- 4 sprigs parsley, leaves roughly chopped (optional)
- Bring pot of water to boil. Add sweet potatoes and cook until fork-tender, about 15 to 20 minutes. Reserve 1 cup of cooking liquid, then drain potatoes. Let potatoes cool slightly.
- In food processor, combine cooked potatoes, chickpeas, salt and pepper, to taste, and tahini. Purée by slowly adding 2/3 cup of olive oil and pulse until smooth. If mixture is too thick, add reserved cooking liquid, as needed.
- Top with chopped parsley, if using, and drizzle with remaining olive oil. Serve with warm whole-grain pita or steamed or raw vegetables.
Recipe in partnership with Cook for Your Life.
This recipe contains cancer fighting foods:
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bland and coarse
This recipe came out bland and gummy. I used light-colored sweet potatoes, maybe the orangy-yellow one would tast better, and butter beans instead of chickpeas. The parsley and oil drizzle helped with a big squeeze of lemon juice.