Sweet potato wedges with savory hummus

12 Servings

Ingredients

Quantity Ingredient
6 mediums Sized sweet potatoes
½ teaspoon Ground cumin
½ teaspoon Salt
¼ teaspoon Garlic powder
¼ teaspoon Paprika
2 tablespoons Olive oil
Vegetable cooking spray
5 tablespoons Water
2 tablespoons Tahini, (sesame seed paste)
2 tablespoons Lemon juice
1 teaspoon Ground cumin
1 teaspoon Ground coriander
½ teaspoon Ground red pepper
15 ounces Garbanzo beans, (1 can) drained
1 Clove garlic

Directions

Cut each potato lengthwise into 8 wedges; place in a large bowl. Add ½ teaspoon cumin and next 3 ingredients; toss well.

Drizzle oil over wedges, tossing well to coat.

Arrange wedges in a single layer on a baking sheet coated with cooking spray. Bake at 450 degrees for 20 minutes or until tender.

Position knife blade in food processor bowl, and add water and next 7 ingredients. Process 4 minutes or until mixture is smooth. Yield: 12 appetizers (serving size: 4 wedges and 2 tablespoons hummus).

Per serving: 216 Calories; 6g Fat (24% calories from fat); 8g Protein; 34g Carbohydrate; 0mg Cholesterol; 104mg Sodium Serving Ideas : Serve hummus dip with sweet potato wedges.

Recipe by: Cooking Light, May 1994, page 100 Posted to MC-Recipe Digest V1 #434 by igor@... on Jan 28, 1997.

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