Sweet Potato Hummus
2 sweet potatoes, peeled and cooked (you can also use 16 ounces of defrosted edamame seeds or 2 peeled avocados)
1 15-ounce can of chickpeas, rinsed and drained.
1 glove of garlic, peeled
2 tablespoons of tahini (sesame paste found in Asian grocery stores, health food markets, and in the international aisle of many grocery stores)
1 teaspoon of sea salt
¼ cup of extra virgin olive oil
Mix all the ingredients together in a blender for approximately 4 minutes, and serve with whole wheat toasted pita bread.
For all the garlic lovers out there, try this amazing recipe for Garlic Hummus!
Yields 6 servings
1. Prepare Roasted Garlic.
2. Place 2 tbsp. Roasted Garlic, chickpeas, parsley, lemon juice, water, curry powder, sesame oil, and hot pepper sauce in a food processor or a blender. Cover and process until mixture is smooth, making sure to scrap down side of processor or blender once.
3. Serve with pita bread triangles and/or fresh veggies.
Cut off top third of 1 large garlic head (the head is not the root end). Expose cloves and discard top. Place on a 10-inch square of foil, trimmed end up. Rub generously with olive oil and sprinkle with salt. Bring foil ends together and close tightly. Roast in preheated 350 oven for 45 minutes or until cloves are golden and soft. When garlic is cool enough to handle, squeeze roasted garlic cloves from skins and discard the skins.