Spicy Sweet Potato Hummus
Yield: 3 cups
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
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 makes a LARGE amount of hummus and is perfect to freeze! To freeze, place in a freezer safe ziplock bag and ensure there is no air in the baggie and freeze for up to 3 months.
1/4 cup hummus: Calories 128.5. Fat 5g. Carbs 18g. Fiber 3.1g. Sugars 4.9g. Protein 3.3g.