Summer Slimdown Recipes for Every Kind of Appetite

Sweet Potato Hummus

Recipe by Chef Jim Perko for Cleveland Clinic

Makes 4 half-cup servings

Ingredients

15 ounce baked sweet potatoes, skin removed

1 (4 ounce) jar roasted red peppers, drained, blackened skin removed

3 tablespoons lemon juice

½ teaspoon fresh garlic, fine dice

½ teaspoon ground cumin

Pinch cayenne pepper

¼ teaspoon salt

1 tablespoon fresh parsley, chopped

Directions

In a food processor, purée the sweet potato, roasted red peppers, lemon juice, garlic, cumin, cayenne, and salt. Process, until the mixture is fairly smooth. Transfer to a serving bowl and refrigerate for at least 1 hour. Sprinkle the hummus with chopped parsley before serving.

Nutritional Information per Serving

Calories: 130         

Sodium: 460mg

Sugars: 5g             

Cholesterol: 0 mg

Saturated Fat: 0 g     

Fiber: 3g                    

Protein: 3g                 

Carbohydrate: 28g