Rate this recipe
4.4/5
(8 Votes)
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.
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