A delicious and nutritious dip that is the perfect, colorful finishing touch to an appetizer dish.
Ingredients
- 1 can chickpeas (cooked, drained)
- 1 sweet potato (peeled and cubed)
- 2 tablespoons tahini paste
- 2 cloves of garlic
- 1 lemon (squeezed)
- 2 tablespoons of olive oil
- 1 teaspoon smoked paprika powder (optional)
- 2 teaspoons ground cumin
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat your oven to 356°F. Spread the sweet potato cubes on a baking sheet, drizzle with olive oil and sprinkle with some sea salt. Roast until the sweet potato is cooked and golden brown.
- Place all your ingredients in a food processor or blender. Puree until smooth, adding a splash of water if necessary and blend until desired consistency is achieved. Taste and adjust the flavorings to your liking.
- Once the hummus is ready, spread it in a bowl and garnish with olive oil, seeds, herbs, sesame or nigella seeds, smoked paprika, pomegranate seeds or whatever you like. Serve with toasted pita breads.