Wednesday, July 24, 2013

Sweet Potato Hummus

I came across this recipe the other day and I had to try it. Unfortunately I can't remember where I saw it so I cannot give credit where credit is due. I did a little internet search for the recipe (I am sure I saw it on a blog) but I came across so many versions I am beginning to believe the original creator of the recipe quit receiving credit a long time ago. As I mentioned, there are a lot of variations out there but I made this one and it is simply divine.  

2 large sweet potatoes (or 2 cups mashed sweet potato)
3 garlic cloves
1 15 oz can chickpeas, rinsed and drained
1/4 cup tahini
1 lemon, juiced
2 tablespoons olive oil
2 tablespoons brown sugar
1 tablespoon cumin
1 teaspoon cinnamon
1/4 to 1/2 teaspoon cayenne pepper, to taste
1/2 teaspoon salt
Directions:

Preheat oven to 400 degrees. Wrap each sweet potato with foil. Bake for 45 minutes to an hour, or until tender. Peel sweet potatoes, set aside.

In a large food processor (or blender), puree garlic cloves and chickpeas. Add tahini, lemon juice, olive oil, brown sugar, and spices. Puree until smooth. Then add sweet potatoes and puree until completely combined.

Serve immediately with pita chips or store in an airtight container in the fridge until ready to serve. This will also freeze for up to 3 months.