| 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.
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