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Hummus With Sweet Potato Chips Recipe
|Canned garbanzo beans||8 Ounce, drained and rinded|
|Plain non fat yogurt||1⁄2 Cup (8 tbs)|
|Lemon juice||3 Tablespoon, freshly squeezed|
|Chopped parsley||3 Tablespoon|
|Ground cumin||1⁄8 Teaspoon|
|Sweet potato||1 Pound, peeled|
|Light vegetable oil cooking spray||1 Tablespoon|
|Seasoned salt||1 Tablespoon|
Calories 123 Calories from Fat 22
% Daily Value*
Total Fat 2 g3.6%
Saturated Fat 0.31 g1.6%
Trans Fat 0 g
Cholesterol 0.41 mg
Sodium 970.4 mg40.4%
Total Carbohydrates 24 g8.1%
Dietary Fiber 4 g16.1%
Sugars 5.1 g
Protein 4 g8.8%
Vitamin A 227.2% Vitamin C 28.6%
Calcium 5.1% Iron 10.3%
*Based on a 2000 Calorie diet
For the hummus, combine the beans, yogurt, lemon juice, pars ley, and cumin in the bowl of a blender.
Press in the garlic and puree until smooth. (This should yield about 1 cup of hummus.)
Thinly slice the sweet potato, using a mandoline slicer.
Lightly spray a nonstick baking sheet twice with the vegetable oil spray and rub the oil evenly over the surface.
Arrange the potato slices on the baking sheet in a single layer and place in the oven.
After 5 minutes, sprinkle about half the seasoned salt over the potatoes.
After another 5 minutes, turn the slices and salt the other side.
When the potatoes have cooked a total of 15 minutes, remove any browned chips.
Flip the uncooked slices and move them to the outer edges of the pan.
It may take another 5 minutes to cook all the chips.
(This should yield about 90 chips.) Serve the hummus in a bowl centered on a large plate, surrounded by sweet potato chips.