Sweet Potato Hummus

Sweet Potato Hummus USDA Recipe for Family Child Care Homes

Age Group: Ages 3-5, Ages 6-18
Serving Size: 6
This creamy hummus is a tasty twist on a classic favorite. This recipe combines the natural sweetness of roasted sweet potatoes with the savory goodness of chickpeas, tahini, and spices. It pairs perfectly with pita and veggies.
CACFP CREDITING INFORMATION
Beans, peas, and lentils as meat/meat alternate: ½ cup provides ¼ cup vegetable (¼ cup red/orange vegetable), 1.25 oz eq meat/meat alternate.
Beans, peas, and lentils as vegetable: ½ cup provides ½ cup vegetable (¼ cup beans, peas and lentil vegetable, ¼ cup red/orange vegetable).
SOURCE
USDA Standardized Recipes Project - 2024
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients
 

6 Servings

    Measure

    • 1 lb Sweet potatoes, whole, fresh
    • 15 oz can Chickpeas, canned, low sodium, rinsed, drained
    • ¼ cup or 2 oz Tahini
    • 2 Tbsp Olive oil
    • 2 Tbsp Lemon juice
    • 1 Tbsp Garlic, minced
    • 1 tsp Paprika, ground
    • ¼ tsp Salt
    • ¼ tsp Coriander, ground
    • ¼ tsp Cinnamon, ground

    Quantity
     

    6 Servings

      Measure

      • 1 lb Sweet potatoes, whole, fresh
      • 15 oz can Chickpeas, canned, low sodium, rinsed, drained
      • ¼ cup or 2 oz Tahini
      • 2 Tbsp Olive oil
      • 2 Tbsp Lemon juice
      • 1 Tbsp Garlic, minced
      • 1 tsp Paprika, ground
      • ¼ tsp Salt
      • ¼ tsp Coriander, ground
      • ¼ tsp Cinnamon, ground

      Ingredients
       

      6 Servings

        Measure

        • 1 lb Sweet potatoes, whole, fresh
        • 15 oz can Chickpeas, canned, low sodium, rinsed, drained
        • ¼ cup or 2 oz Tahini
        • 2 Tbsp Olive oil
        • 2 Tbsp Lemon juice
        • 1 Tbsp Garlic, minced
        • 1 tsp Paprika, ground
        • ¼ tsp Salt
        • ¼ tsp Coriander, ground
        • ¼ tsp Cinnamon, ground

        Quantity
         

        6 Servings

          Measure

          • 1 lb Sweet potatoes, whole, fresh
          • 15 oz can Chickpeas, canned, low sodium, rinsed, drained
          • ¼ cup or 2 oz Tahini
          • 2 Tbsp Olive oil
          • 2 Tbsp Lemon juice
          • 1 Tbsp Garlic, minced
          • 1 tsp Paprika, ground
          • ¼ tsp Salt
          • ¼ tsp Coriander, ground
          • ¼ tsp Cinnamon, ground
          *See Marketing Guide

          Ingredients
           

          6 Servings

            Measure

            • 1 lb Sweet potatoes, whole, fresh
            • 15 oz can Chickpeas, canned, low sodium, rinsed, drained
            • ¼ cup or 2 oz Tahini
            • 2 Tbsp Olive oil
            • 2 Tbsp Lemon juice
            • 1 Tbsp Garlic, minced
            • 1 tsp Paprika, ground
            • ¼ tsp Salt
            • ¼ tsp Coriander, ground
            • ¼ tsp Cinnamon, ground

            Quantity
             

            6 Servings

              Measure

              • 1 lb Sweet potatoes, whole, fresh
              • 15 oz can Chickpeas, canned, low sodium, rinsed, drained
              • ¼ cup or 2 oz Tahini
              • 2 Tbsp Olive oil
              • 2 Tbsp Lemon juice
              • 1 Tbsp Garlic, minced
              • 1 tsp Paprika, ground
              • ¼ tsp Salt
              • ¼ tsp Coriander, ground
              • ¼ tsp Cinnamon, ground
              *See Marketing Guide

              Ingredients
               

              6 Servings

                Measure

                • 1 lb Sweet potatoes, whole, fresh
                • 15 oz can Chickpeas, canned, low sodium, rinsed, drained
                • ¼ cup or 2 oz Tahini
                • 2 Tbsp Olive oil
                • 2 Tbsp Lemon juice
                • 1 Tbsp Garlic, minced
                • 1 tsp Paprika, ground
                • ¼ tsp Salt
                • ¼ tsp Coriander, ground
                • ¼ tsp Cinnamon, ground

                Quantity
                 

                6 Servings

                  Measure

                  • 1 lb Sweet potatoes, whole, fresh
                  • 15 oz can Chickpeas, canned, low sodium, rinsed, drained
                  • ¼ cup or 2 oz Tahini
                  • 2 Tbsp Olive oil
                  • 2 Tbsp Lemon juice
                  • 1 Tbsp Garlic, minced
                  • 1 tsp Paprika, ground
                  • ¼ tsp Salt
                  • ¼ tsp Coriander, ground
                  • ¼ tsp Cinnamon, ground
                  *See Marketing Guide

                  Ingredients
                   

                  6 Servings

                    Measure

                    • 1 lb Sweet potatoes, whole, fresh
                    • 15 oz can Chickpeas, canned, low sodium, rinsed, drained
                    • ¼ cup or 2 oz Tahini
                    • 2 Tbsp Olive oil
                    • 2 Tbsp Lemon juice
                    • 1 Tbsp Garlic, minced
                    • 1 tsp Paprika, ground
                    • ¼ tsp Salt
                    • ¼ tsp Coriander, ground
                    • ¼ tsp Cinnamon, ground

                    Quantity
                     

                    6 Servings

                      Measure

                      • 1 lb Sweet potatoes, whole, fresh
                      • 15 oz can Chickpeas, canned, low sodium, rinsed, drained
                      • ¼ cup or 2 oz Tahini
                      • 2 Tbsp Olive oil
                      • 2 Tbsp Lemon juice
                      • 1 Tbsp Garlic, minced
                      • 1 tsp Paprika, ground
                      • ¼ tsp Salt
                      • ¼ tsp Coriander, ground
                      • ¼ tsp Cinnamon, ground
                      *See Marketing Guide

                      Instructions
                       

                      • Preheat oven to 375 °F degrees. Place sweet potatoes on a sheet pan lined with parchment paper. Prick potatoes 5 or 6 times prior to baking.
                        Bake:
                        Conventional oven: 375 °F for 50 minutes.
                        Convection oven: 350 °F for 45 minutes.
                        Bake sweet potatoes until flesh is fork tender.
                        Critical Control Point:
                        Heat to 135 °F or higher for at least 15 seconds.
                        Remove and cool
                      • Remove sweet potato flesh from skin and transfer to a large food processor.
                      • Add drained chickpeas, tahini, olive oil, lemon juice, garlic, paprika, salt, coriander, and cinnamon to the food processor. Puree for 4 minutes until all ingredients are smooth.
                      • Scrape down the bowl as needed with a rubber spatula and puree for another 15 seconds if needed or until hummus is smooth and creamy. (If hummus is too thick, slowly add up to 1/8 cup water as needed).
                      • Transfer hummus to a serving bowl and serve immediately, or cover with plastic wrap and refrigerate.
                        Critical Control Point:
                        Cool to 41 °F or lower within 4 hours.
                        Hold at 41 °F or lower.
                      • Portion with a No. 8 scoop (1/2 cup). Serve with pita bread, crackers, and/or veggies.

                      Nutrition INFORMATION

                      Sweet Potato Hummus USDA Recipe for Family Child Care Homes
                      Amount Per Serving
                       
                      0 ½ cup
                      Calories
                      255
                      Total Fat
                       
                      11
                      g
                      17
                      %
                      Saturated Fat
                       
                      1
                      g
                      6
                      %
                      Cholesterol
                       
                      0
                      mg
                      0
                      %
                      Sodium
                       
                      210
                      mg
                      9
                      %
                      Total Carbohydrate
                       
                      34
                      g
                      11
                      %
                      Dietary Fiber
                       
                      6
                      g
                      25
                      %
                      Total Sugars
                       
                      5
                      g
                      6
                      %
                      Added Sugars included
                       
                      10000
                      g
                      Protein
                       
                      7
                      g
                      14
                      %
                      Vitamin A
                       
                      14743
                      IU
                      295
                      %
                      Vitamin C
                       
                      20
                      mg
                      24
                      %
                      Calcium
                       
                      68
                      mg
                      7
                      %
                      Iron
                       
                      2
                      mg
                      11
                      %
                      N/A=data not available
                      *Marketing Guide

                      Notes

                      The food safety temperatures are based on Federal consumer food safety guidance. Some information may be different in your state. Always check with your local regulatory authority (health department) or sponsoring organization (sponsor) for guidance on current food safety requirements in your operation.
                      Yield / Volume