Sweet Potato Hummus

 

Sweet Potato Hummus

  • * 1 (15 ounce can of chickpeas, rinsed & drained)
  • * 3/4 cup farmer’s market organic sweet potato puree
  • * 2 tablespoons tahini
  • * 3 cloves of garlic (smashed)
  • * 1 teaspoon fresh ginger (grated)
  • * 1/2 teaspoon ground turmeric
  • * 1 pinch red pepper flakes (plus more for serving)
  • * 2 tablespoons lemon juice (freshly squeezed)
  • * salt & pepper (to taste)
  • * 1/4 cup extra virgin olive oil (plus more for serving)
  • * sunflower seeds (to garnish)
  • * cilantro or parsley (to garnish)
  1. Directions:
  2. In a food processor combine the chickpeas, sweet potato, tahini, garlic, ginger, turmeric, red pepper flakes, lemon juice, salt & pepper. Blend for 60 seconds.
  3. Add the olive oil. Blend until mixture is creamy & smooth, about 60 seconds. Taste for salt & adjust as needed.
  4. Transfer to a serving bowl & drizzle with olive oil. Sprinkle with red pepper flakes, sunflower seeds & herbs. Serve with fresh vegetables & chips!