Sweet Potato Hummus: a USDA child-care recipe for preschool menu planning. Original yield: 6 servings.
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.
Ingredients (6 servings)
