SWEET POTATO HUMMUS
Ingredients
1 large sweet potato (about 1 pound)
1, 15 ounce can chickpeas (garbanzo beans)
¼ cup tahini
1 garlic clove, rough chopped
1 ½ tablespoons olive oil
3 tablespoons fresh squeezed lemon juice
1 tablespoon maple syrup
¾ teaspoon salt
¼ teaspoon black pepper
1 teaspoon cumin
4 small ice cubes
¼ – ½ cup pistachios chopped
¼ – ½ cup dried cherries, chopped
Pita chips and assorted veggies, cut into bite size pieces, for dipping
Instructions
Preheat oven to 400 degrees and line a baking sheet with foil.
Pierce the sweet potato all over with the prongs of a fork and place it on the baking sheet. Bake for 50-60 minutes until it is very soft when pierced with a knife. Let cool to room temperature and then peel off the skin and place the soft flesh in the bowl of a food processor.
Drain the liquid from the chickpeas in a bowl and set aside. Add the chickpeas to the food processor along with the tahini, garlic, lemon juice, maple syrup, salt, black pepper, cumin, and ice cubes. Turn the processor on low and puree until the mixture is smooth, periodically scraping the sides down with a rubber spatula so everything is equally incorporated. Test the hummus for consistency and add as much of the reserved liquid from the beans as desired (I use about half).
Serve the hummus in a bowl topped with the pistachios and cherries with pita chips and veggies on the side for dipping.
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