Sweet Potato Wedges with Savory Hummus

12 Servings

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Sweet Potato Wedges with Savory Hummus Ingredients

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

Instructions for Sweet Potato Wedges with Savory Hummus

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.

Main Ingredient: PotatoCuisine: Uncategorized

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