Sweet Potato Hummus

By Peggie

Ingredients

• 1 cup sweet potatoes, peeled and diced
• 1 can garbanzo beans (19 ounces), rinsed and drained
• 2 tablespoon fresh squeezed lemon juice
• ¼ cup Tahini (sesame paste)
• 5 garlic cloves, roasted or raw
• 1 tablespoon extra virgin olive oil
• ½ teaspoon cumin
• 1 tsp salt
• water

Preparation

Step 1

Steam or slow cook the sweet potatoes until soft.
Transfer cooked sweet potatoes to a food processor. Add garbanzo beans, lemon juice, Tahini, garlic (I used roasted), olive oil, cumin, salt and about 2 tbsp of water to start with.
Pulse the mixture until smooth, scraping down the sides of bowl and adding water to thin mixture if it seems too thick.
Adjust seasoning and serve with a drizzle of olive oil and don’t forget to sprinkle some paprika. Sweet Potato Hummus makes a perfect dip or spread.