| 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.
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Nutrition (calculated from recipe ingredients)
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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