Sweet potato & chick pea hummus
In an effort to sneak some veggies into my own diet, never mind the kids’, I’ve made up a hummus and tossed some sweet potatoes in. While I haven’t enjoyed it quite as much as I love traditional hummus, it’s still a good snack. You get the flavor of the hummus you know and love, but with a layer of sweetness. (I think it could use some more of the garlic or cumin though.) Really, it’s just made it even more healthy than it already is. Plus, it’s a really nice color!
Sweet Potato & Chick Pea Hummus
Recipe: Sweet Potato & Chick Pea Hummus
2 cans chickpeas, drained and rinsed (liquid can be reserved for thinning hummus later, if you like)
3 small sweet potatoes – peeled and cut into 1″ cubes
zest of 1 lemon
juice of 1 lemon
4 cloves garlic
1 tsp. cumin
1/2 tsp. paprika
1/2 tsp. pumpkin pie spice
3 Tbsp. water or juice of chickpeas (may need more depending on how thick your hummus is)
3 Tbsp. olive oil
1 1/2 tsp. kosher salt
1/3 c. tahini
Steam sweet potato cubes in a steamer basket for about 10 minutes or until tender. Allow to cool slightly.
Put all ingredients into a food processor and pulse until texture is smooth and creamy. Add more water (or chickpea liquid) if necessary to achieve the desired thickness. Serve with baked pita chips.