Appetizers, Dips

Sweet Potato Hummus

I saw this recipe on Lauren’s Kitchen blog and thought it was a great idea to get my daughter to try hummus. I made it today and took it to my in-law’s for snacks before dinner and my daughter gobbled it up – good thing it makes a lot!!!!

1 1/2 – 2 pounds sweet potatoes
1 12-oz can chick peas
1-2 cloves garlic
2 Tbsp extra virgin olive oil
2 tsp+ tahini (sesame paste), divided
juice of 1 lemon, divided
1/4 tsp salt
couple of shakes of pumpkin pie seasoning

Peel the potatoes and chop into 1″ cubes. Steam for about 10 minutes. Drain water from the can of chick peas into a small bowl and reserve.
In a food processor (or blender), mix together the chick peas with the remaining rest of the ingredients, being careful to add second half of lemon juice and tahini slowly, stopping to taste.
Slowly add some of the reserved liquid from beans and a bit of water for correct consistency,(about 1-2 minutes) until a smooth, slightly fluid paste is formed.
Refrigerate for at least 30 minutes before serving. This changes the taste of the hummus by allowing the flavors to form.

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