5.0 from 3 votes
Spiced Sweet Potato Hummus and Cumin Flatbread Chips
Enjoy something delicious and satisfying with this easy-to-make recipe.
Prep Time
15 mins
Cook Time
15 mins
Servings: 8
Calories: 166 kcal
Course:
Appetizer , Snacks
Cuisine:
Vegan
Ingredients
- 1 sweet potato, peeled, chopped and boiled until fork tender
- ½ (14.5 ounce) can garbanzo beans, drained
- 3 tablespoons Tahini
- 2 tablespoons extra virgin olive oil
- 1 garlic clove
- ½ lemon, juiced
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon cinnamon
- ⅛ teaspoon cayenne pepper
- dash nutmeg
- salt and pepper to taste
- Extra virgin olive oil for drizzling
flatbread chips
- 2 heets flatbread, cut into 1 inch triangles
- 3 tablespoons Olive oil for brushing
- 2 teaspoons cumin
- salt and pepper to taste
Instructions
- Preheat oven to 350F.
- Place flatbread chips onto a baking sheet and brush with oil. Sprinkle with cumin and salt and pepper. Bake for 15 minutes until lightly browned and crisp. Set aside.
- Place ingredients for hummus into a food processor and blend until smooth. Adjust seasonings and stir. Top with a small drizzle of olive oil and a sprinkle of cumin. Serve with baked flatbread chips.
Cup of Yum
Notes
- *Makes 2 cups
Nutrition Information
Calories
166kcal
(8%)
Carbohydrates
12g
(4%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Sodium
90mg
(4%)
Potassium
194mg
(6%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
4160IU
(83%)
Vitamin C
5mg
(6%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 166
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Sodium | 90mg | 4% |
| Potassium | 194mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 4160IU | 83% |
| Vitamin C | 5mg | 6% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.