Sweet Potato Hummus

Sweet potatoes and chickpeas make up the base of this hummus. If you don't like tahini, then this recipe is for you. It goes great with veggies sticks, but I love it the most with home-made pita or corn tortilla chips (see note below recipe). It can also be used as a fun sandwich spread.

​This recipe is also really quick and easy to put together. You won't believe how mouth-watering this sweet potato hummus is. Give it a try and share your favorite way to eat it!

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Sweet Potato Hummus Recipe
vegan, plant-based, gluten-free, refined sugar-free

Ingredients:

• 1 sweet potato
• 1, 15 oz. can of chickpeas, drained and rinsed
• 1 garlic clove, peeled and crushed
• Juice of ½-1 lemon
• 2 Tbsp flax oil or extra virgin olive oil
• 2 Tbsp water
• ½ tsp salt
• ½ tsp chili powder
• Pinch of black pepper

Instructions:

1. Microwave sweet potato 2 x 2 min. until it is cooked through and let it cool a little.
2. Scoop out the sweet potato flesh and add to a food processor with the rest of the ingredients.
3. Process until smooth. Adding additional water or olive by the tablespoon to thin out if necessary.
4. Serve with veggie sticks or homemade pita chips*.

*Note: Make homemade pita chips by cutting up oil-free and sugar-free (if possible) whole wheat pita bread into triangles and bake at 400°F for 15-20 min. It can be difficult to find sugar- AND oil-free whole wheat pita bread. So in a pinch you can also serve with homemade corn tortilla chips by following the same steps above. Corn tortillas without oil and sugar are usually easier to come by.