I could eat hummus every day. Chickpeas, the main ingredient in hummus, are a great source of protein, and may even have cancer-fighting properties. Plus, it’s so simple to make.
Although most of the time I just make a traditional garlic and lemon recipe, this week I had some extra sweet potatoes lying around and I thought I’d try something new. I roasted the sweet potatoes to bring out their sweetness, and added them in with a little garam masala, an Indian spice blend with coriander, cumin, and cinnamon.
Scoop it some up with broccoli florets or homemade pita.
Sweet potato hummus
2 small sweet potatoes
15 oz chickpeas
5 Tbsp tahini
3 Tbsp olive oil
1 tsp cumin
1 1/2 tsp garam masala
2 cloves garlic
Juice of 1/2 lemon
Salt and pepper
Preheat oven to 375F. Peel sweet potatoes and cut into chunks about 1 inch across. Drizzle with a little olive oil and place on a baking sheet. Roast for about 45 minutes, until they are tender and beginning to caramelize. Remove from oven and cool to room temperature.
Add cooled roasted potatoes to a food processor with chickpeas. Process until smooth. Add tahini and olive oil, process until combined. Add spices and lemon and process until well mixed.
Healthy Kitchen with Rachel! Sweet Potato Hummus, check out her blog today for #Recipe! http://t.co/2WXZyVO7yX