Sweet Potato Hummus
 
Prep time
Cook time
Total time
 
For the kids, try substituting cumin with cinnamon. Makes 4 cups
Author:
Recipe type: Appetizer
Cuisine: Middle Eastern
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
  1. 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!
  2. Denise's Tip
  3. 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!
Recipe by The Energized Body at https://theenergizedbody.com/sweet-potato-hummus/