Spiced Sweet Potato Hummus with Cumin Flatbread Chips

By ruthg

Makes about 2 cups
spoonandfork.com

Ingredients

• ngredients:
• 1 sweet potato, peeled, chopped and boiled until fork tender
• 1/2 (14.5 ounce) can garbanzo beans, drained
• 3 tablespoons tahini
• 2 tablespoons extra virgin olive oil
• 1 garlic clove
• 1/2 lemon, juiced
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cayenne pepper
• dash nutmeg
• salt and pepper to taste
• extra virgin olive oil for drizzling
• .
• flatbread chips:
• 2 sheets flatbread, cut into 1 inch triangles
• 3 tablespoons olive oil for brushing
• 2 teaspoons cumin
• salt and pepper to taste

Details

Adapted from spoonforkbacon.com

Preparation

Step 1

1. Preheat oven to 350F.
2. Place flatbread chips onto a baking sheet and brush with oil. Sprinkle with cumin and salt and pepper. Bake for 15 minutes until lightly browned and crisp. Set aside.
3. Place ingredients for hummus into a food processor and blend until smooth. Adjust seasonings and stir. Top with a small drizzle of olive oil and a sprinkle of cumin. Serve with baked flatbread chips.