Sweet Potato Hummus

Ingredients

2 medium-sized sweet potatoes
1 (15 oz.) can chickpeas, drained and rinsed
1/4 c. fresh lemon juice (approximately 1 or 2 lemons)
1/4 c. tahini
2 T. extra virgin olive oil
2 tsp. ground cumin
1 garlic clove, minced
1/4 tsp. salt
1/8 tsp. ground black pepper
1/4 to 1/2 c. water

Directions

Peel sweet potatoes and cut into 1-inch pieces; place in a steamer basket over a pot of boiling water. Reduce heat to simmer, cover, and cook until sweet potatoes are tender, about 10 minutes. Or, wrap each unpeeled potato in a paper towel and microwave on ‘high’ until tender, about 5 to 12 minutes (depending on your microwave). Let cool for a few minutes; slice down the middle and scoop out pulp.

Place sweet potato in a food processor. Add the chickpeas, lemon juice, tahini, olive oil, cumin, garlic, and 1/4 cup of the water. Process until smooth, approximately 1 minute. Add remaining water, if needed, and continue processing to achieve desired consistency.

Add salt and pepper; stir to combine.

Let cool. Garnish with a sprinkling of paprika before serving, if desired. Store in an airtight container in the refrigerator for up to a week.