Sweet Potato Hummus
A healthy hummus dip, high in fibre and antioxidants, and full of important vitamins such at beta carotene, vitamin C, and potassium.
Servings: 3 cups
Ingredients
- 1 medium sweet potato
- 3 garlic cloves, peeled
- 14 oz chick peas, drained and rinsed (1 can)
- ¼ cup cup tahini
- 1 tsp sea salt
- ¼ cup lemon juice
- ½ tsp smoked paprika
- ½ tsp ground cumin
- 3 tbsp olive oil
- freshly ground black pepper
- water
Instructions
- Preheat oven to 400℉. Bake the sweet potato (skin on, make several holes with a fork) on a foil-lined baking sheet for about 45 minutes or until tender all the way through.
- While the sweet potato is cooling, toss all the other ingredients into a food processor.
- When the sweet potato has cooled off, remove the skin and add the flesh to the food processor.
- Blend well, add water one tbsp at a time to reach your desired consistency.
- Taste and season with more salt if needed.
- Serve immediately or refrigerate in an airtight container. If chilled, bring to room temperature before serving.
Notes
To make it creamier, add the tahini sauce and lemon juice to the first processor first, mix for 1 minute before adding the other ingredients.