Recipes and Cooking Sweet Potato, White Bean Hummus, and Israeli Salad 5.0 (1) 1 Reviews All the colors in this vegan recipe indicate how nutrient-packed it is. A creamy bean-based hummus adds silky decadence to the veggie-filled dinner recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 28, 2019 Print Share Share Tweet Pin Email Photo: Blaine Moats Total Time: 35 mins Servings: 4 Yield: 4 quarters cooked sweet potato, 1-1/3 cups hummus, 2 cups vegetable mixture Jump to Nutrition Facts Ingredients 1 14-16 ounce sweet potato 1 cup no-salt-added great Northern or cannellini beans, drained and rinsed ⅓ cup unsalted cashew butter ¼ cup water 2 teaspoon lemon juice 2 cloves garlic, minced ½ teaspoon salt ¼ teaspoon ground cumin ¼ cup minced red onion ¼ cup white balsamic vinegar 1 medium yellow sweet pepper, chopped ½ cup chopped tomato ½ cup chopped cucumber 2 tablespoon chopped fresh parsley Directions Pierce potato all over with a fork. Place sweet potato in a microwave-safe dish. Cover with plastic wrap. Microwave 4 to 6 minutes or until tender. Meanwhile, in a medium bowl combine beans, cashew butter, water, lemon juice, half of the garlic, 1/4 tsp. of the salt, and 1/8 tsp. of the cumin. Mash to desired consistency. For dressing, in a small screw-top jar combine the remaining garlic, 1 Tbsp. of the onion, the vinegar, and the remaining 1/4 tsp. salt and 1/8 tsp. cumin. Cover and shake well. In another bowl combine the remaining onion, the remaining ingredients, and the dressing. Toss to combine. Cut potato into quarters. Place on serving plates. Using a fork, loosen flesh in sweet potato quarters. Top with hummus and vegetable mixture. Print Nutrition Facts (per serving) 298 Calories 11g Fat 43g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 298 % Daily Value * Total Fat 11g 14% Saturated Fat 2g 10% Sodium 452mg 20% Total Carbohydrate 43g 16% Total Sugars 12g Protein 9g Vitamin C 94.8mg 474% Calcium 79mg 6% Iron 3mg 17% Potassium 694mg 15% Folate, total 43.3mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.