1 pound cooked sweet potato, cut into 1-inch chunks
1 can (15 ounces) chickpeas, rinsed and drained
¼ cup tahini
¼ cup fresh lemon juice
2 tablespoons olive oil
1 garlic clove minced
1 teaspoon paprika
½ teaspoon cumin
½ teaspoon packed brown sugar
ground chipotle pepper or cayenne pepper, to taste (I used ⅛ teaspoon)
Instructions
Put sweet potato, chickpeas, tahini, lemon juice, olive oil and garlic in a food processor, and process until smooth.
Then add paprika, cumin, brown sugar and chipotle or cayenne pepper, if using. Process again to combine spices. Taste and adjust spices and/or sugar, to your taste preference.
Serve with pretzel crisp, carrots, broccoli, red bell pepper, or your favorite crudites.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2013/09/08/sweet-potato-hummus/