CHASING
THE BALANCE
You are what you eat, and drink, so this is a good place to start.

SMARTER SNACKING: SWEET POTATO HUMMUS

Lori Wasserman - Author  | 
May 8, 2014
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One word: divine.

We all love to snack. Whether it’s in the office (we know about your stash of candy in the back of top left desk drawer), or at home while zoning out to the tube, snack happens. Snacking can be a great way to refuel in between meals. The problem is, all too often we reach for something bad – chips, cookies, chocolate, pretzels, or last night’s left over Chinese food. Not only do these foods sabotage our efforts at the gym, but processed foods provide little to no health benefits. Junk is junk and will make you feel like junk when you’re done eating.

You and your body deserve better. Why not whip up our super nutritious and heavenly hummus. Ours has a sweet potatoes for a fun twist and a boost of beta-carotene. This dish also boasts protein from the chickpeas and a power punch of cancer-fighting goodness from the garlic. Serve with whole grain pita and fresh veggies and you’ve got yourself a super smart snack that will satisfy your munchies and keep you on track.

Sweet Potato Hummus

Makes 4 cups

  •  1lb of sweet potatoes, peeled and cut into 1 inch pieces
  • 1 can of chickpeas, drained and rinsed
  • ¼ cup fresh lemon juice
  • ¼ cup tahini
  • 2 tablespoons of olive oil
  • 2 teaspoons of ground cumin
  • 1 garlic clove, smashed and chopped
  • coarse salt and ground pepper to taste

Steam the sweet potatoes for 10-12 min, remove from the pot and put into a food processor or blender. Add chickpeas, lemon juice, tahini, olive oil and cumin. Puree about 1 minute or until smooth. Let cool and transfer to an air-tight container to refrigerate. It will last up to 1 week in the fridge!

A perfectly delicious and nutritious snack.

 

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