Sweet Potato Hummus USDA Recipe for Family Child Care Homes

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Sweet Potato Hummus USDA Recipe for Family Child Care Homes

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 lentils, ¼ cup red/orange vegetable).

SOURCE

USDA Standardized Recipes Project - 2024

Prep Time10

Cook Time1

Total Time1 10

Age Group: Ages 3-5, Ages 6-18

Serving Size: 6

Program Type: CACFP

Program Meal Type: Lunch, Snack, Supper

Conventional Meal Category: Side Dish, Vegetarian, Plant-based/Vegan

Program Meal Component: Vegetables, Meat Alternates

Vegetable Subgroup: Red-Orange Vegetables, Beans, Peas, and Lentils

Meal Service Temperature: Cold

Cooking Method: Roast

Season: Summer, Fall, Spring, Winter

6 servings

Calories: 255

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

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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

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.

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.

Nutrition