Power Wraps With Sweet Potato Hummus Recipes

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POWER PROTEIN WRAP



Power Protein Wrap image

Provided by Amanda Freitag

Categories     main-dish

Time 20m

Yield 1 serving

Number Of Ingredients 16

2 ounces Avocado Dressing, recipe follows
1 large tortilla
1/2 cup cooked quinoa
4 ounces sliced oven-roasted turkey
1 Roma tomato, sliced
2 ounces queso blanco, grilled
1/2 cup baby spinach
1/2 cup olive oil
1/4 cup lemon juice
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 tablespoon white distilled vinegar
1 teaspoon cracked black pepper
2 cloves garlic
1 ripe avocado
Salt

Steps:

  • Spread the Avocado Dressing over the tortilla, then layer the quinoa, turkey, tomatoes, grilled cheese and spinach. Tightly wrap and serve.
  • In the pitcher of a blender, add the oil, lemon juice, chives, parsley, vinegar, pepper, garlic and avocado. Mix until smooth. Season with salt and mix to combine.

SWEET POTATO "HUMMUS"



Sweet Potato

This was simply a case of me wanting hummus, not having garbanzo beans, and making it anyway with sweet potatoes. I don't blame you if you're skeptical, but this stuff has the same taste and texture as hummus, just with a slightly sweet finish reminiscent of red pepper hummus. My wife, Michele, who has a much more discerning palate than I do, said that if blindfolded, she'd have trouble distinguishing this from real hummus.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 2h10m

Yield 16

Number Of Ingredients 12

2 large sweet potatoes, cooked until tender
⅓ cup tahini
2 cloves garlic, crushed
1 teaspoon kosher salt
1 teaspoon ground cumin
¼ teaspoon ground dried chipotle pepper
1 pinch cayenne pepper
2 tablespoons olive oil, divided
½ lemon, juiced
2 tablespoons cold fresh water
1 pinch ground Aleppo pepper
freshly chopped parsley leaves for garnish

Steps:

  • Scoop sweet potato flesh into a bowl. Let cool to room temperature.
  • Add tahini and garlic to the sweet potatoes. Season with salt, cumin, chipotle, and cayenne. Drizzle in 1 tablespoon olive oil and lemon juice. Mash until hummus reaches desired smoothness. Add water to lighten the texture; whisk in 1 tablespoon at a time.
  • Cover with plastic wrap and refrigerate for at least 2 hours.
  • Taste and adjust seasonings as desired. Transfer hummus to a serving bowl. Drizzle remaining olive oil, Aleppo pepper, and parsley over the top.

Nutrition Facts : Calories 69.3 calories, Carbohydrate 6.1 g, Fat 4.9 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 129.9 mg, Sugar 1.5 g

SWEET POTATO HUMMUS



Sweet Potato Hummus image

I wanted something easy and fitting for an autumn gathering. I found this recipe and altered it to make it even easier to make. It is a nice combination of naturally sweet and typically savory. Serve with pita wedges, crackers, or cut veggies.

Provided by mickdee

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 1h20m

Yield 20

Number Of Ingredients 10

3 sweet potatoes
1 (15 ounce) can garbanzo beans, drained (reserve liquid) and rinsed
2 tablespoons extra-virgin olive oil
2 tablespoons tahini
2 tablespoons lemon juice
½ teaspoon lemon zest
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon ground white pepper
sea salt to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Poke holes all over sweet potatoes with a fork.
  • Roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool. Cut sweet potatoes in half lengthwise.
  • Combine garbanzo beans and olive oil in a blender and pulse several times to mash. Scoop flesh out of sweet potato peels and add to the blender; pulse to combine. Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt to mixture; blend until smooth, adding reserved garbanzo bean liquid as needed to make a smooth, creamy hummus.

Nutrition Facts : Calories 75.1 calories, Carbohydrate 12.2 g, Fat 2.3 g, Fiber 2.1 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 83.1 mg, Sugar 1.8 g

SWEET POTATO HUMMUS



Sweet Potato Hummus image

Hummus with fresh sweet potato packs even more plant power. Add a delicious blend of smoked paprika, coriander, and cumin to make this flavorful dip.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 2h30m

Yield 10

Number Of Ingredients 13

1 large orange-fleshed sweet potato (12 to 14 oz)
1 can (15 oz) Progresso™ chickpeas, drained, rinsed
1/4 cup almond butter or tahini
1/4 cup fresh lemon juice
3 tablespoons extra-virgin olive oil
1 small clove garlic, halved
1 1/2 teaspoons fine sea salt
2 teaspoons smoked paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 cup coarsely chopped marcona almonds or toasted blanched almonds
2 tablespoons coarsely chopped fresh Italian (flat-leaf) parsley
1 tablespoon extra-virgin olive oil

Steps:

  • Prick skin of sweet potato with fork. Microwave on High 6 to 8 minutes or until tender. Let cool 15 minutes or until cool enough to handle. Peel and cut up cooked sweet potato.
  • To make hummus, place cooked sweet potato and remaining hummus ingredients in large food processor. Cover; process until smooth. If needed, add water 1 tablespoon at a time to desired consistency. Cover and chill at least 2 hours to allow flavors to blend.
  • To serve, spoon hummus onto serving platter. Top with almonds, parsley and 1 tablespoon olive oil. Serve with flatbread crackers and/or fresh veggies.

Nutrition Facts : Calories 210, Carbohydrate 20 g, Cholesterol 0 mg, Fat 2, Fiber 4 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 3 g, TransFat 0 g

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