Go Back
–+ servings
A recipe for Sweet Potato Hummus with Cumin Flatbread Chips.
Print Recipe
5 from 1 vote

Spiced Sweet Potato Hummus and Cumin Flatbread Chips

Prep Time15 minutes
Cook Time15 minutes
Servings: 8
Calories: 166kcal
Author: Teri & Jenny

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 sheets 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.

Notes

  • *Makes 2 cups

Nutrition

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