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Sweet Potato Hummus


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  • 2 sweet potatoes-washed
  • 4 cloves garlic
  • 1/2 cup tahini
  • zest and juice of 1 lemon
  • 1 tbsp ground cumin
  • 1 tbsp ground cinnamon
  • 1 tbsp sesame oil
  • 1 tsp salt
  • 1 tsp hot sauce
  • 1-19 oz can chickpeas- drained and rinsed
  • 1 cup plain yogurt



Step 1

Puncture each sweet potato with a fork, microwave on high 5-10 minutes until soft.
In food processor add garlic, tahini, lemon zest and juice, spices, oil and hot sauce. Process until smooth.
Add chickpeas and yogurt.
Coarsley chop sweet potatoes with skin on and add to food processor.
Serve with baked pita triangles, crackers.


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