Sweet ‘Heart’ Potato Hummus


2 medium – sweet potato

15 ounce – chickpeas (garbanzo beans), canned

2 tablespoon – lemon juice

1/cup – Tahini

2 tablespoons olive oil

2 teaspoon ground cumin

1 clove garlic

1 teaspoon salt

1/8 teaspoon black pepper, ground

Tortillas wholemeal

Half a cucumber

Bell pepper


  1. Peel and cut sweet potatoes into ¼ inch pieces. Drain and rinse chickpeas.
  2. Set a steamer basket in a large pot; fill with enough water to come just below the basket, then bring to a boil.
  3. Add potatoes, reduce to a simmer, cover and cook for 10-12 minutes until tender.
  4. Transfer to a food processor and add chickpeas, lemon juice, tahini, olive oil, cumin and garlic.
  5. Puree about one minute until smooth; thin with water if necessary.
  6. Season with salt and pepper to taste and let it cool
  7. Slice up wholemeal tortillas into nacho shapes (season if wanted) and bake in the oven for 10 minutes or until crisp.
  8. Cut up some other salad veggies into sticks and serve.
Recipe credit: https://www.superhealthykids.com/recipe/sweet-heart-potato-hummus/


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