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Sweet Potato Hummus

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Rate this recipe 4.6/5 (9 Votes)

Ingredients

  • 1 lb. dried chickpeas (or 4 cans cooked chickpeas, drained and rinsed)
  • 2 sweet potatoes (about 1 pound total)
  • 2 TB. tahini
  • 1/3 Cup olive oil
  • 2 limes, juice of
  • 1 TB. SMOKED SPANISH-STYLE PAPRIKA
  • 3 cloves garlic, minced (or 3/4 tsp. PENZEYS MINCED GARLIC rehydrated in 2 tsp. water)
  • 1/2 tsp. GROUND CORIANDER
  • 1/4-1 tsp. salt, to taste

Details

Cooking time 70mins
Adapted from penzeys.com

Preparation

Step 1

Place the chickpeas (if using dried) in a large bowl and cover in cold water. Let soak overnight. Drain well and transfer to a large kettle. Cover with cold water (use twice as much water as chickpeas) and bring to a boil. Cover, reduce heat and simmer for 1 hour. Drain and let cool completely. While the chickpeas cook, bake the sweet potatoes at 400°, also for 1 hour. Let cool completely and then discard skins and cut into chunks. Combine all of the ingredients in a blender or food processor and blend until very smooth. Serve with pita chips or fresh vegetables.

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