Spiced Sweet Potato Hummus and Cumin Flatbread Chips
Prep Time15 minutes mins
Cook Time15 minutes mins
Servings: 8
Calories: 166kcal
- 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 sheets flatbread, cut into 1 inch triangles
- 3 tablespoons olive oil for brushing
- 2 teaspoons cumin
- salt and pepper to taste
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.
Calories: 166kcal | Carbohydrates: 12g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Sodium: 90mg | Potassium: 194mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4160IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 2mg