| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Appetizers | 12 | Servings | |
INGREDIENTS
| 6 | md | Sized sweet potatoes |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Salt |
| 1/4 | ts | Garlic powder |
| 1/4 | ts | Paprika |
| 2 | tb | Olive oil |
| Vegetable cooking spray | ||
| 5 | tb | Water |
| 2 | tb | Tahini, (sesame seed paste) |
| 2 | tb | Lemon juice |
| 1 | ts | Ground cumin |
| 1 | ts | Ground coriander |
| 1/2 | ts | 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:
“Society’s rejects have a special place in God’s heart”