Smoky Sweet Potato Hummus

  • 2 medium sweet potatoes
  • 1 15 oz can garbanzo beans, drained, rinsed
  • 2 TB olive oil
  • 2 TB tahini
  • 1 small garlic clove, minced
  • 2 TB lemon juice
  • ¼ tsp ground cumin
  • ¼ tsp ground coriander
  • ¼ tsp smoked paprika

Bright orange and yummy! Boost the nutritional value of ordinary hummus while packing in the flavor with the addition of creamy, sweet potatoes. Adjust lemon and salt to bring out the best of this medley of flavors.

Preheat oven to 400°F. Poke the sweet potatoes in a few places with a fork. Bake until very soft, about 45 minutes. Let cool and cut in half lengthwise. Combine garbanzo beans and olive oil in a food processor. Pulse to roughly mash. Scoop flesh out of sweet potato and add to processor, pulse to combine. Add rest of ingredients, blend until smooth. Taste and adjust with salt or more lemon or spices as needed. Water may be added to thin consistency of hummus, if desired.

 

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