Creamy and flavorful sweet potato hummus with a hint of tahini.

This sweet potato hummus with tahini is a delicious twist on traditional hummus. The sweet potatoes add a unique flavor and creaminess, while the tahini adds a nutty and savory element. It's quick and easy to make, and perfect for dipping veggies or spreading on sandwiches. The combination of flavors and textures makes this hummus a crowd-pleasing appetizer or snack.

Ingredients

• 2 medium sweet potatoes
• 1 can chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 1/4 cup olive oil
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Optional toppings: chopped fresh parsley, drizzle of olive oil, sprinkle of paprika

Directions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Wash and poke the sweet potatoes with a fork. Place them on a baking sheet and bake for about 45 minutes or until tender.
3. Once the sweet potatoes are cooked and cooled, peel off the skin and discard.
4. In a food processor, combine the sweet potatoes, chickpeas, tahini, minced garlic, lemon juice, olive oil, cumin, paprika, salt, and pepper. Blend until smooth and creamy. If the hummus is too thick, add a little water or more olive oil to reach the desired consistency.
5. Taste and adjust the seasonings as needed.
6. Transfer the sweet potato hummus to a serving bowl and garnish with chopped fresh parsley, a drizzle of olive oil, and a sprinkle of paprika, if desired.
7. Serve with pita chips, fresh veggies, or spread on sandwiches.
8. Enjoy!

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