I present to you my new favorite snack, spicy sweet potato hummus! This yummy snack is full of quality protein, heart healthy fats and dietary fiber. It also has a sweet kick to it in case you need to calm your 4pm sweet tooth. I took this to the beach for my grandfather’s birthday with some carrot sticks and lentil chips and it was a HIT.
Just like I like to recommend hummus to my patients as an afternoon snack with a choice of vegetable, I also caution them about hummus as well. Hummus is marketed to be super healthy but this is not always the case. Commercial hummus can be full of refined sugars and preservatives, which makes it anything but healthy. On the bright side, if you buy a quality brand or make it yourself and keep it in the fridge, while also pairing it with some vegetables or pitas made from clean ingredients, you will enjoy many benefits.
A good quality hummus is low glycemic which means the spike in blood sugar levels is very low. This makes it a great alternative for diabetics and people controlling their weight, of course, always with some portion control. Also, the fact that it’s mainly made with garbanzo beans means that it packs a ton of quality protein, making it an amazing snack for vegans and vegetarians trying to sneak in some extra protein in snacks.
Whether you’re a vegan, vegetarian, or a compulsive meat eater, I’m sure you’ll enjoy this recipe! Take it to the beach, to that party you were invited to, or simply keep it in your fridge for a wholesome afternoon snack.
- 2 medium size sweet potatoes
- 3 tb olive oil
- 1 can of chickpeas
- 3 tb tahini
- 2 garlic cloves
- Juice of 1 lemon
- ½ tsp smoked paprika
- ½ tsp cayenne pepper
- Salt to taste
- Preheat oven to 400F. Bake sweet potatoes for 45-50 minutes. They should be able to be easily squeezed with a fork when ready.
- Toss all other ingredients into the blender and blend until smooth.
- Remove the skin from the sweet potatoes and add them to the blender as well.
- Blend and serve! Or refrigerate for up to 1 week.
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