Sweet Potato Hummus
Author: Denise Costello
For the kids, try substituting cumin with cinnamon. Makes 4 cups
Ingredients
- 1 pound sweet potatoes
- 1 can (19.5 oz) chickpeas, drained and rinsed
- 1 Tbs lemon juice
- ¼ cup tahini
- 2 Tbs extra-virgin olive oil
- 2 tsp ground cumin
- 1 garlic clove, peeled and chopped
- Coarse salt and ground pepper, to taste
Instructions
- Preheat oven to 400 degrees. Place sweet potatoes in oven and bake for 25 min until soft. Let cool and then scoop out sweet potatoes from skin. Transfer to a food processor. Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree, about 1 minute; thin with water if necessary. Season with salt and pepper and let cool; refrigerate, in an airtight container, up to 1 week. Serve with whole wheat pita chips and crudites. Or make into a delicious wrap or sandwich!
- Denise's Tip
- Here is another use for Sweet Potato Hummus: spread it on a flatbread pizza and top with caramelized onion, goat cheese and crispy sage. A beautiful appetizer your guests will love!