Side Pannel
Smoky sweet potato hummus
Smoky sweet potato hummus
- Recipe Submitted by Cheese Girl on 03/22/2014
Category: Peppers, Potatoes, Desserts
Ingredients List
- 1 pound sweet potatoes (roughly 2 medium)
- 1 can chickpeas, drained and rinsed
- 1 teaspoon chopped chipotle chili, canned in adobo sauce
- 1 garlic clove chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 2 tablespoons tahini
- Course sea salt and freshly ground pepper
Directions
Pre-heat the oven to 350 degrees.
Pierce potatoes several times with a fork; place on a foil lined baking sheet. Bake for 1 hour or until tender. Cool slightly, then peel and add to the bowl of a food processor. Add chickpeas, lime juice, tahini, olive oil, chipotle and garlic. Puree until smooth and thin with up to 2 tablespoons of water if necessary. Add ΒΌ teaspoon salt and season with pepper. Refrigerate for up to 1 week in an airtight container. Garnish with additional olive oil and smoked paprika before serving.
Pierce potatoes several times with a fork; place on a foil lined baking sheet. Bake for 1 hour or until tender. Cool slightly, then peel and add to the bowl of a food processor. Add chickpeas, lime juice, tahini, olive oil, chipotle and garlic. Puree until smooth and thin with up to 2 tablespoons of water if necessary. Add ΒΌ teaspoon salt and season with pepper. Refrigerate for up to 1 week in an airtight container. Garnish with additional olive oil and smoked paprika before serving.
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