Sweet Hummus Recipes
SPICED SWEET ROASTED RED PEPPER HUMMUS
Serve with pita bread-you can cut pita bread into wedges and toast it for a different taste sensation. Tahini is a sesame paste, you can usually find it in the Mediterranean section of your grocery store.
Provided by MARBALET
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
- Sprinkle the hummus with the chopped parsley before serving.
Nutrition Facts : Calories 64.2 calories, Carbohydrate 9.6 g, Fat 2.2 g, Fiber 2.1 g, Protein 2.5 g, SaturatedFat 0.3 g, Sodium 370.3 mg, Sugar 0.2 g
SWEET POTATO HUMMUS
Sweet potatoes' orange glow gives away their beta-carotene content. By serving this dip with whole-wheat pita and raw vegetables such as red peppers and broccoli, you also get selenium, vitamin C, and sulforaphane.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 25m
Yield Makes 4 cups
Number Of Ingredients 9
Steps:
- Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 10 to 12 minutes. Transfer to a food processor.
- Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree, about 1 minute; thin with water if necessary. Season with salt and pepper and let cool; refrigerate, in an airtight container, up to 1 week. Serve with pita and crudites.
CHOCOLATE HUMMUS
This chocolate hummus is a sweet twist on the traditional recipe. Plus, it's so easy to make with just a handful of healthy ingredients. I like to serve it with berries and pretzels for a quick snack. -Catherine Ward, Mequon, Wisconsin
Provided by Taste of Home
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 6
Steps:
- In a food processor, combine the first 5 ingredients; cover and process until smooth. Serve with fresh fruit, crackers or pretzels.
Nutrition Facts : Calories 124 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 102mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 3g fiber), Protein 3g protein.
SWEET HUMMUS RECIPE
A rich, creamy chocolate dessert dip made with the essential ingredients you likely have on hand! This Sweet Hummus Recipe is the perfect snack or party dip!
Provided by Liz Shaw
Categories Desserts
Time 10m
Number Of Ingredients 9
Steps:
- Add the dates and water to a microwave safe mug and heat for 90 seconds. Let sit 5 minutes.
- Add the black beans, dates, and water to a blender. Pulse until combined (about 30 seconds to one minute).
- Add the peanut butter, vanilla, sugar, salt and cocoa powder. Pulse another 30 seconds, wiping down the sides of the blender with a spatula to ensure an even process.
- Toss in the salted caramel chips and pulse for 10 seconds (just a rough chop to give the dip some texture.)
- Pour into a bowl and serve with fresh fruit, graham crackers, or rice cakes!
- Store in an airtight container in the refrigerator and use within 5 days.
Nutrition Facts : Calories 49 kcal, Carbohydrate 6 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 77 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
SPICY SWEET POTATO HUMMUS
Vegan hummus that's bursting with flavor, both sweet and spicy. Enjoy it as a snack with pita wedges and veggies or as a spread!
Provided by Cookie and Kate
Categories Dip
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees Fahrenheit. Bake the sweet potatoes on the middle oven rack or in a baking dish for 45 minutes to an hour. They should yield to a gentle squeeze when they're done baking.
- While the sweet potatoes are cooling, toss all of the other ingredients into a food processor (if you're sensitive to spice, you may want to save the spices for last and add them to taste). Once the sweet potatoes have cooled enough to handle, use a knife or your fingers to peel the skin off of them. Add the sweet potatoes to the food processor.
- Blend well, and serve! I garnished mine with a light sprinkle of cayenne pepper and sesame seeds.
Nutrition Facts : ServingSize 1/4 cup, Calories 89 calories, Sugar 1.7 g, Sodium 11.6 mg, Fat 4.7 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 9.9 g, Fiber 2.3 g, Protein 2.6 g, Cholesterol 0 mg
SWEET HUMMUS
This is so simple and easy, I can't believe I didn't make it sooner. Smooth and sweet, it goes great with pita chips or dipping vegetables.
Provided by Thomas Michael Hyland
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Combine chickpeas, 1/2 the reserved liquid, prunes, olive oil, tahini, stevia, and salt in the bowl of a food processor. Process until smooth.
Nutrition Facts : Calories 126.1 calories, Carbohydrate 12.7 g, Fat 8.2 g, Fiber 2.1 g, Protein 2.2 g, SaturatedFat 1.1 g, Sodium 179.8 mg, Sugar 2.3 g
More about "sweet hummus recipes"
SWEET CHILLI HUMMUS STYLE DIP - PINCH OF NOM
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3.8/5 (68)Category Lunch, SnacksCuisine Non SpecificTotal Time 7 mins
- Spray a frying pan with one spray of low calorie cooking spray and cook the garlic, chilli powder and chilli flakes on a medium heat.
- As soon as you can smell the aromas, remove from the heat and let them cool slightly. Don't let them burn!
- Pulse on high for 30 seconds. Scrape down the sides of the bowl and repeat until you get the consistency you prefer.
SWEET HUMMUS DESSERT RECIPES [VEGAN, HEALTHY, EASY & …
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10 DESSERT HUMMUS RECIPES THAT AREN'T TERRIBLE FOR YOU
From spoonuniversity.com
Published 2018-02-03
- Peanut Butter Chocolate Chip Hummus. Craving cookie dough? Look no further than this peanut butter chocolate chip hummus filled with rich chocolate flavor, and 100% less E.Coli.
- Brownie Batter Hummus. This brownie batter hummus cuts out the sugar by using a combo of raw cacao powder and coconut milk, yet it still manages to taste incredibly decadent.
- Banana Hummus. The food trend of bananas as a sweetener is one I'm whole-heartedly on board with (ever heard of banana nice cream?). This vegan recipe is the perfect base for a variety of add-ins and flavors.
- Pumpkin Pie Hummus. I'll just say it. The corporate bigwigs at Starbucks who decided that pumpkin flavoring can only be enjoyed four months out of the year are emphatically incorrect.
- S'mores Hummus. In case you were worried this was all getting too healthy, top your healthy brownie batter hummus with a layer of marshmallows and bake until it reaches gooey perfection.
- Cake Batter Hummus. Who knew sprinkles could be successfully integrated into a healthy-ish recipe? This incredibly simple hummus uses all the ingredients to make a sweet vanilla birthday cake without the pesky waiting for it to bake part.
- Red Velvet Hummus. It's a completely made up statistic, but probably true that 85% of red velvet cupcakes turn out incredibly dry. Instead of trying to bake red velvet cupcakes, avoid that risk by integrating the classic crimson color and sweet dark chocolate flavor into your hummus.
- Banana Bread Hummus. Banana bread batter is equally enticing as cookie dough or cake batter, but doesn't get the same kind of hype. This is a shame, because this cinammon and walnut-filled hummus shows us everything we're missing out on.
- Snickerdoodle Hummus. If you're feeling nostalgic for your favorite childhood cookie, this cinnamon and vanilla-infused hummus can help curb your cravings while packing a punch of protein.
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STUFFED SWEET POTATO WITH HUMMUS DRESSING RECIPE | EATINGWELL
From eatingwell.com
5/5 (17)Total Time 20 minsCategory Healthy Sweet Potato RecipesCalories 472 per serving
- Prick sweet potato all over with a fork. Microwave on High until cooked through, 7 to 10 minutes.
- Meanwhile, wash kale and drain, allowing water to cling to the leaves. Place in a medium saucepan; cover and cook over medium-high heat, stirring once or twice, until wilted. Add beans; add a tablespoon or two of water if the pot is dry. Continue cooking, uncovered, stirring occasionally, until the mixture is steaming hot, 1 to 2 minutes.
- Split the sweet potato open and top with the kale and bean mixture. Combine hummus and 2 tablespoons water in a small dish. Add additional water as needed to reach desired consistency. Drizzle the hummus dressing over the stuffed sweet potato.
SWEET POTATO HUMMUS RECIPE - LIFE MADE SWEETER
From lifemadesweeter.com
Cuisine Middle EasternTotal Time 40 minsCategory SnackCalories 285 per serving
- Preheat the oven to 425°F. Peel and cut the sweet potato into 1-inch pieces and place them on a baking sheet. Drizzle with 1 teaspoon oil and sprinkle with salt and pepper.
- Drain the chickpeas, reserving ¼ cup of the chickpea water. Add chickpeas, aquafaba, garlic, tahini, lemon, salt, cumin and paprika to a food processor. Add the cooled sweet potato once it is roasted, pulsing until combined. You may need to scrape down the sides a couple of times.
ROASTED SWEET POTATO HUMMUS - BOWL OF DELICIOUS
From bowlofdelicious.com
4.9/5 (10)Total Time 30 minsCategory DipsCalories 158 per serving
- Toss the sweet potatoes with 1 tablespoon of the olive oil and kosher salt/pepper to taste. Roast on a parchment-lined rimmed baking sheet at 425 degrees for 20 minutes, or until potatoes are tender and beginning to brown.
- Add cooled sweet potatoes, drained chickpeas (15 oz. can), remaining 3 tablespoons of olive oil, 2 smashed garlic cloves, lemon zest and juice (from 1 lemon), tahini (3 tablespoons), salt/pepper (to taste), cumin (1/2 teaspoon), and cayenne pepper (1/8 teaspoon) to food processor (or blender). Blend together until completely pulverized- about 2 minutes.
- While food processor is running, add reserved chickpea liquid 1/4 cup at a time, until hummus has reached desired consistency. Keep in mind, it will thicken as it cools- the food processor heats the ingredients up a bit.
SWEET POTATO HUMMUS RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Sweet Potato RecipesCalories 118 per servingTotal Time 45 mins
- Preheat oven to 400°F and line a baking sheet with parchment paper or a silicone mat. Peel sweet potato and chop into large cubes. Toss with oil in a large bowl, then spread in a single layer on the prepared baking sheet. Roast until tender and just starting to brown, 20 to 25 minutes. Let cool to room temperature.
- Add the sweet potatoes, chickpeas, garlic, tahini, lemon juice, salt, paprika and water to a food processor. Process until combined, scraping down the sides of the bowl as needed. Add more water, if desired, to make a looser dip.
- Transfer to a bowl. Drizzle with additional olive oil and sprinkle with paprika and pepitas, if desired.
{VIDEO} SWEET POTATO HUMMUS - IT DOESN'T TASTE LIKE CHICKEN
From itdoesnttastelikechicken.com
5/5 (10)Calories 106 per servingCategory Appetizer
- Use a fork to prick the sweet potato all over so steam can escape while the potato cooks. Put on a baking sheet, and bake for about 50 - 65 minutes, until the potato is tender all the way through, and a knife can easily pierce through the entire potato.
- Scoop out the flesh of the potato and add to a food processor along with the remaining ingredients, the chickpeas, garlic, lemon, olive oil, water, salt, chili powder, and pepper.
- Blend until completely smooth, stopping to scrape down the sides as needed. If you prefer a thinner hummus, just thin it with a bit more water or oil until desired consistency is reached.
SWEET HUMMUS FRUIT DIP - THIS HEALTHY KITCHEN
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5/5 (7)Total Time 5 minsCategory DessertCalories 75 per serving
SWEET POTATO HUMMUS (SUPER EASY RECIPE!) - THE ENDLESS …
From theendlessmeal.com
5/5 (1)Total Time 30 minsCategory DipCalories 150 per serving
- Toss the sweet potatoes with 1 teaspoon of the oil, put them on a baking sheet, and roast in the oven for 20 mintutes. Let them cool slightly then add the them to a food processor.
- Add all the remaining ingredients and blend on high for 1 minute. With the motor running, slowly add cold water until it is very creamy and a hummus consistency. You’ll need to add about 1 cup of water. Taste and season with extra salt, if needed.
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