Sweet Potato Hummus

I am a bit ashamed to admit this but I am not the biggest sweet potato fan. It is nothing other than personal preference here.

Although it is not my first root vegetable of choice, there are times in certain recipes and preparations that I do like it. Below is one of those exceptions.

This recipe is a great and very healthy twist on traditional hummus. The addition of the sweet potato only enhances the hummus in this recipe.

While it is totally acceptable to serve with traditional pita (toasted is much better), I have found that this recipe works just as well with bagel chips, flat bread crackers, or tortilla chips.

One bonus on this recipe, it is a great make ahead. The recipe will keep for up to a week in the refrigerator after preparation.

Ingredients:

• 1 lb. sweet potatoes, peeled and cut into 1″ pieces
• 1 can (19.5oz) chickpeas
• 1 clove garlic, chopped
• 1/4 cup fresh lemon juice
• 1/4 cup tahini
• 2 tbsp olive oil
• 2 tbsp ground cumin
• Coarse sea salt
• Fresh ground black pepper

Process:

1. Steam or microwave potatoes until tender
   
   
2. In a food processor, combine all ingredients
   
   
3. Puree until smooth (about 1 min) - If needed add water to thin
   
   
4. Season with salt and pepper to taste
   
   
5. Allow to cool before serving