Put a seasonal twist on a delicious dip! The creamy consistency and slightly sweet taste pair perfectly with warm pita bread and fresh veggies.
Ingredients
2 cups mashed sweet potatoes (leftover from Thanksgiving)
1 can chickpeas, drained and rinsed
2 cloves garlic, minced
1/4 cup tahini paste
1/4 cup olive oil
1/4 cup fresh lemon juice
1/4 teaspoon ground cumin
Directions
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In a food processor or blender, combine the mashed sweet potatoes, chickpeas, garlic, tahini paste, olive oil, lemon juice, cumin, smoked paprika, salt and pepper.
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Process all the ingredients until smooth and creamy, scraping down the sides of the bowl as needed.
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If the hummus is too thick, add a little bit of water or olive oil to thin it out to your desired consistency.
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Taste-test the hummus and adjust the seasoning as needed.
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Transfer the sweet potato hummus to a serving dish and sprinkle some chopped parsley, diced tomatoes, and toasted pine nuts on top for garnish.
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Serve with pita bread, crackers, or sliced vegetables for dipping.
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