Healthy Recipe: Sweet Potato Hummus
Here’s a healthy recipe just in time for the holidays, courtesy of Jenn Adams of Fresh Thymes Café in Wilmington. Sweet!
Sweet Potato Hummus
1 pound sweet potatoes, peeled and cut into 1-inch pieces
1 can (19.5 ounces) chickpeas, drained and rinsed or 1 cup dried chickpeas cooked
1/4 cup fresh lemon juice (from 1 lemon)
1/4 cup tahini
2 tablespoons olive oil
2 teaspoons ground cumin
1 garlic clove, chopped
Celtic Sea salt and ground pepper
Place potatoes in a saucepan with enough water to cover them and bring to boil; reduce to a simmer, cover, and cook until tender, 10 to 12 minutes. Transfer to a food processor. Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree, about 1 minute; thin with water if necessary. Season with salt and pepper and let cool; refrigerate, in an airtight container, up to one week. Serve with pita and crudités.