I’m on a big hummus kick lately. I’m super addicted to those flat pretzel crisps dipped in Sabra hummus. I’ve never made my own because Sabra is so good….But last night I saw this recipe for sweet potato hummus on pinterest, so I started roasting some sweet potatoes and this morning threw the ingredients in the vitamix and made some! Got some packed for today’s afternoon snack. Can’t wait!
1 pound sweet potatoes (roughly 2 medium)
1 can chickpeas, drained and rinsed
1/2 tspn chipotle powder (or use real chipotles – add more or less to your liking)
3 garlic cloves
2 tablespoons olive oil
2 tablespoons tahini
course sea salt and freshly ground pepper
Pre-heat the oven to 350 degrees.
Pierce potatoes several times with a fork; place on a foil lined baking sheet. Bake for 1 hour or until tender. Cool slightly, then peel and add to the bowl of a food processor or vitamix. Add chickpeas,tahini, olive oil, chipotle and garlic. Puree until smooth and thin with up to 2 tablespoons of water if necessary. Add ¼ teaspoon salt and season with pepper. Refrigerate for up to 1 week in an airtight container. Garnish with additional olive oil and smoked paprika before serving.