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| Sweet Potato Hummus |
"I wanted something easy and fitting for an autumn gathering. I found this recipe and altered it to make it even easier to make. It is a nice combination of naturally sweet and typically savory. Serve with pita wedges, crackers, or cut veggies."
Ingredients :
- 3 sweet potatoes
- 1 (15 ounce) can garbanzo beans, drained (reserve liquid) and rinsed
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground white pepper
- sea salt to taste
Instructions :
| Prep : 20M | Cook : 20M | Ready in : 1H20M |
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- Preheat oven to 400 degrees F (200 degrees C).
- Poke holes all over sweet potatoes with a fork.
- Roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool. Cut sweet potatoes in half lengthwise.
- Combine garbanzo beans and olive oil in a blender and pulse several times to mash. Scoop flesh out of sweet potato peels and add to the blender; pulse to combine. Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt to mixture; blend until smooth, adding reserved garbanzo bean liquid as needed to make a smooth, creamy hummus.
Notes :
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