Sweet Potato Wedges With Savory Hummus

Recipe Ingredients

6		Sized sweet potatoes (medium)
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Garlic powder
1/4 teaspoon	1.3ml	Paprika
2 tablespoons	30ml	Olive oil
		Vegetable cooking spray
5 tablespoons	75ml	Water
2 tablespoons	30ml	Tahini - (sesame seed paste)
2 tablespoons	30ml	Lemon juice
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Ground coriander
1/2 teaspoon	2.5ml	Ground red pepper
15 oz	426g	Garbanzo beans - (1 can) drained
1		Garlic

Recipe Instructions

Cut each potato lengthwise into 8 wedges; place in a large bowl. Add 1/2 teaspoon cumin and next 3 ingredients; toss well.

Drizzle oil over wedges, tossing well to coat.

Arrange wedges in a single layer on a baking sheet coated with cooking spray. Bake at 450F for 20 minutes or until tender.

Position knife blade in food processor bowl, and add water and next 7 ingredients. Process 4 minutes or until mixture is smooth.

Yield: 12 appetizers (serving size: 4 wedges and 2 tablespoons hummus).

Source:
Cooking Light, May 1994, page 100

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