Go Back
Print

Sweet Potato Hummus

Author Marcella Di Lonardo - Modest Marce

Ingredients

  • * 1 15 ounce can of chickpeas, rinsed & drained
  • * 3/4 cup farmer’s market organic sweet potato puree
  • * 2 tablespoons tahini
  • * 3 cloves of garlic smashed
  • * 1 teaspoon fresh ginger grated
  • * 1/2 teaspoon ground turmeric
  • * 1 pinch red pepper flakes plus more for serving
  • * 2 tablespoons lemon juice freshly squeezed
  • * salt & pepper to taste
  • * 1/4 cup extra virgin olive oil plus more for serving
  • * sunflower seeds to garnish
  • * cilantro or parsley to garnish

Instructions

  1. Directions:
  2. In a food processor combine the chickpeas, sweet potato, tahini, garlic, ginger, turmeric, red pepper flakes, lemon juice, salt & pepper. Blend for 60 seconds.
  3. Add the olive oil. Blend until mixture is creamy & smooth, about 60 seconds. Taste for salt & adjust as needed.
  4. Transfer to a serving bowl & drizzle with olive oil. Sprinkle with red pepper flakes, sunflower seeds & herbs. Serve with fresh vegetables & chips!