A delicious and nutritious dip that is the perfect, colorful finishing touch to an appetizer platter.
Ingredients
- 1 can chickpeas (cooked, drained)
- 1 sweet potato (peeled and cubed)
- 2 tablespoons tahini paste
- 2 cloves garlic
- 1 lemon (juiced)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika (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 some sea salt. Roast until the sweet potato is tender and golden.
- Place all of your ingredients in a food processor or blender. Blitz until smooth, add a dash of water if needed and blend until you reach the desired consistency. Have a taste and adjust flavorings as desired.
- Once the hummus is ready, spread in a bowl and garnish with olive oil, seeds, herbs, sesame or nigella seeds, smoked paprika, pomegranate seeds or anything that you like. Serve with toasted pita chips.
The post Roasted Sweet Potato Hummus appeared first on Alternative Medicine Magazine.
