Best 3 Power Wraps With Sweet Potato Hummus Recipes
**Power Wraps with Sweet Potato Hummus: A Culinary Symphony of Flavors and Energy**
Embark on a culinary journey with our tantalizing Power Wraps, a harmonious blend of flavors and wholesome ingredients. This delightful dish features nutrient-packed sweet potato hummus, a creamy and flavorful spread made with roasted sweet potatoes, chickpeas, tahini, and a touch of spices. The hummus is nestled within a soft and pliable whole wheat tortilla, accompanied by an array of crisp and colorful vegetables, such as crunchy bell peppers, juicy tomatoes, and refreshing cucumbers. The Power Wraps are then drizzled with a tangy and aromatic lemon tahini dressing, adding a burst of citrusy brightness. With each bite, you'll experience a symphony of textures and flavors that will leave you feeling satisfied and energized. Welcome to a culinary adventure that nourishes your body and soul.
SWEET POTATO HUMMUS
Provided by Giada De Laurentiis
Categories appetizer
Time 1h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Place the sweet potato on a rimmed baking sheet and pierce it a few times with the tip of a knife. Bake the sweet potato until tender all the way through, about 1 hour. Allow to cool slightly.
- In a small skillet over low heat, warm the oil and garlic until the garlic is lightly browned and soft, about 10 minutes. Set aside to cool.
- In the bowl of a food processor, add the cooled oil and garlic, chickpeas, almond butter, lemon juice and salt and puree until smooth. Scoop the flesh of the sweet potato into the processor and puree again until combined and smooth, adding 1 to 2 tablespoons water if needed. Remove the hummus to a bowl and stir in the za'atar, leaving a little swirl. Serve drizzled with olive oil alongside pita chips as desired.
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 POTATO "HUMMUS"
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
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
Tips:
- To make the perfect hummus, use dried chickpeas that have been soaked overnight. This will give the hummus a smoother texture and a richer flavor.
- If you don't have time to soak the chickpeas overnight, you can use canned chickpeas. Just be sure to rinse them well before using.
- For a creamier hummus, use a food processor instead of a blender. This will help to break down the chickpeas and create a smoother texture.
- Add your favorite seasonings to the hummus to taste. Some popular options include garlic, lemon juice, cumin, and paprika.
- Serve the hummus with pita bread, vegetables, or crackers. You can also use it as a sandwich spread or a dip for chicken or fish.
- Store the hummus in an airtight container in the refrigerator for up to 5 days.
Conclusion:
These power wraps with sweet potato hummus are a delicious and healthy way to enjoy a quick and easy meal. The hummus is packed with protein and fiber, and the sweet potatoes are a good source of vitamins and minerals. The whole wheat tortillas provide a good source of carbohydrates, and the vegetables add a crunchy texture and extra nutrients. These wraps are perfect for a quick lunch, dinner, or snack. They are also a great way to get your kids to eat more vegetables.
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