Black Olive-Sweet Potato Hummus
  • 1small sweet potatoabout 6 ounces
  • 115-ounce can garbanzo beansdrained and rinsed
  • 2tablespoons extra-virgin olive oil
  • 1/2cup chopped kalamata olives
  • 2medium cloves garlicchopped
  • 1/4teaspoon crushed red pepper flakes
  • 1/3cup fresh basil leaves
  • Salt and pepperto taste
  • Minced sun-dried tomatoesfor garnish
  • Basil leavesfor garnish
  1. Wrap sweet potato in foil and bake at 400° for about 1 hour, or until soft.
  2. Remove potato from oven, unwrap, and let cool. Scoop out insides of sweet potato and place in a food processor. Add garbanzos, olive oil, olives, garlic, and red pepper flakes. Purée until smooth. Add 1/3 cup basil leaves and pulse for 10 seconds. Season with salt and pepper, and transfer to a serving bowl. Garnish with sun-dried tomatoes and whole basil leaves.
Recipe Notes
Nutrition Facts
Black Olive-Sweet Potato Hummus
Amount Per Serving
Calories 109
% Daily Value*
Sodium 140mg 6%
Total Carbohydrates 13g 4%
Dietary Fiber 3g 12%
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1/4 cup): 109 cal, 42% fat cal, 5g fat, 1g sat fat, 0mg chol, 3g protein, 13g carb, 3g fiber, 140mg sodium