Shop Ingredients
How this works
Servings: 2 cups
Calories: 209kcal
Ingredients
- 1 garlic clove, chopped
- 1 1/2 cups cooked chickpeas or 1 (15-ounce) can, drained and rinsed
- 1 cup mashed sweet potato (from 1 baked medium sweet potato)
- 1 tablespoon fennel seeds
- 1 teaspoon ground cumin
- 2 teaspoons white or yellow miso
- 3 tablespoons tahini
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon freshly ground black pepper
- Salt to taste
Instructions
- Place garlic in a food processor, and blend until it is minced. Add remaining ingredients and blend until very smooth and creamy. Adjust any of the seasonings, and add salt to taste.
- Serve hummus with raw vegetables, chips or bread. It can also be added to sandwiches and salads. It will keep fresh in the refrigerator for up to seven days.
Notes
Excerpted from Sweet Potato Soul © 2018 by Jenné Claiborne with permission of Harmony, an imprint of Penguin Random House LLC. All rights reserved.Nutrition
Serving: 0.5cup | Calories: 209kcal | Carbohydrates: 29g | Protein: 9g | Fat: 7g | Sodium: 316mg | Fiber: 8g | Sugar: 6g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Rate This Recipe
Share this Post
DID YOU MAKE THIS RECIPE?
Leave a comment below and share a picture on Instagram with the hashtag #livenaturallymagazine
Comments
The insulin test https://ways2well.com/blog/insulin-levels-blood-test-procedure-and-significance always seemed complicated and unclear, but the article on the website helped me understand the details. It explains in detail how to prepare for the test and what the results mean. I highly recommend this information to anyone who cares about their health!