Even though hummus is generally classed as a healthy snack, it can secretly pack a lot of calories. That’s because although chickpeas are full of protein, dietary fiber, vitamins and minerals, they’re still high in carbs and calories. Combine that with the nutritious but still naturally high in calories tahini and olive oil and you’ve got a good-for-you snack which could easily have you piling on the pounds if you’re not careful.
This recipe is a lighter version of the traditional hummus which means you can snack happily – as long as you keep portion control in mind. Ounce for ounce, sweet potato contains fewer calories than chickpeas, which helps keep things in check, whilst decreasing the amount of tahini and olive oil used also helps lower the calorie count.
As well as tweaking with the recipe, another great way to lower the calories is to use vegetables for dipping instead of crackers or potato chips. I love using crunchy baked carrot chips for dipping, but raw broccoli, cauliflower, celery or carrots all work really well, too.
This recipe makes enough sweet potato hummus to serve six as a snack or a light meal, but you can easily decrease the ingredients to make a smaller batch or increase them to make a larger batch. If you store the sweet potato hummus inside an air-tight container or a Ziploc bag, it will keep well in the fridge for up to two weeks or in the freezer for up to six months.
1 small sweet potato, peeled and cubed
1 cup cooked chickpeas, rinsed and drained
1 tablespoon tahini paste
1 tablespoon olive oil
Juice of ½ lemon
1 teaspoon cumin
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
1. Place a medium-sized saucepan full of water over a high heat and bring to the boil. Place the peeled and cubed sweet potato into the water and leave to boil for around 10 minutes, until soft.
2. Drain the sweet potato and place it into a food processor with all the other ingredients. Process on high speed for around 30 seconds until the sweet potato cubes have totally broken down and everything is well combined. You might have to scrape the insides of the food processor down a couple of times with a spatula to make sure all the ingredients are fully mixed in.
3. Scoop into a sterilized jar and store in the fridge.