RECIPE: Sweet Potato Hummus Makes 4 cups Sweet potatoes' orange hue is the beautiful result of a wealth of betacarotene, 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 red peppers 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 another healthful, fiber-rich alternative to crackers. 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 1/4 teaspoon salt and season with pepper. Let cool; refrigerate for up to 1 week in an airtight container. Garnish with paprika before serving. 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 1 to 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 per 1/4-cup serving: 106 calories; .6 g saturated fat; 3.4 g unsaturated fat; 0 mg cholesterol; 14.8 g carbohydrates; 2.9 g protein; 151 mg sodium; 2.7 g fiber Excerpted from Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients by Whole Living Magazine Editors All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
