This sweet potato hummus contains no fat and is a tasty treat. Even kids love it! Dip whole-wheat pita chips in it, or use it instead of mayo as a sandwich spread.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
1 18-ounce sweet potato, baked, with skin removed
1 (4-ounce) jar roasted red peppers, drained, with blackened skin removed
3 tablespoons lemon juice
½ teaspoon fresh garlic, fine dice
½ teaspoon ground cumin
Pinch cayenne pepper
1/4 teaspoon salt
- In a food processor, puree the sweet potato, roasted red peppers, lemon juice, garlic, cumin, cayenne and salt.
- Process mixture until it is fairly smooth. Transfer to a serving bowl.
- Refrigerate for at least 1 hour.
Serving Size: ½ cup
Carbohydrate: 28 g
Cholesterol: 0 mg
Saturated Fat: 0 g
Fiber: 3 g
Protein: 3 g
Sodium: 460 mg