Sweet Potato Hummus

INGREDIENTS
·
2 medium sweet potatoes
·
3 tablespoons olive oil
·
2 cups cooked chickpeas (or one can of
chickpeas, rinsed and drained)
·
3 tablespoons tahini
·
3 cloves garlic, peeled
·
juice of 1 lemon
·
zest of ½ lemon
·
ground sea salt, to taste
·
1 ½ teaspoon cayenne pepper (start with less,
season to taste)
·
½ teaspoon smoked paprika
·
¼ teaspoon cumin
INSTRUCTIONS
1. Preheat oven
to 400 degrees Fahrenheit. Bake the sweet potatoes on the middle oven rack or
in a baking dish for 45 minutes to an hour. They should yield to a gentle
squeeze when they’re done baking.
2. While the
sweet potatoes are cooling, toss all of the other ingredients into a food
processor (if you’re sensitive to spice, you may want to save the spices for
last and add them to taste). Once the sweet potatoes have cooled enough to
handle, use a knife or your fingers to peel the skin off of them. Add the sweet
potatoes to the food processor.
3. Blend well,
and serve! I garnished mine with a light sprinkle of cayenne pepper and sesame
seeds.
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