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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Appetizers 12 Servings

INGREDIENTS

6 Sized sweet potatoes
1/2 t Ground cumin
1/2 t Salt
1/4 t Garlic powder
1/4 t Paprika
2 T Olive oil
Vegetable cooking spray
5 T Water
2 T Tahini, sesame seed paste
2 T Lemon juice
1 t Ground cumin
1 t Ground coriander
1/2 t Ground red pepper
15 oz Garbanzo beans, 1 can
drained
1 Clove garlic

INSTRUCTIONS

Cut each potato lengthwise into 8 wedges; place in a large bowl. Add
1/2 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@digex.net on Jan 28, 1997.

A Message from our Provider:

“Who hears ‘Depart from me, for I never knew you\”?”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 65
Calories From Fat: 25
Total Fat: 2.8g
Cholesterol: 0mg
Sodium: 203.7mg
Potassium: 73.4mg
Carbohydrates: 8.5g
Fiber: 1.7g
Sugar: <1g
Protein: 1.9g


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