This is a great recipe, smooth and tasty. I serve it as an appetizer or with salad for lunch. Let me know if you like it.

1 medium sweet potato ( about 14 ounces)

1 can chickpeas/garbanzos (15 ounce), drained

1 small clove garlic

1 tsp. salt

½ cup extra-virgin olive oil, plus more for drizzling

Freshly ground pepper to taste

Hot sauce or chili sauce to taste

Preheat oven to 425 degrees. Prick sweet potato several times with a fork. Set in oven-safe skillet, and roast until flesh is fork tender, about 45 minutes (juices should be bubbling up from fork holes). Remove from oven and set aside to cool.

Rinse chickpeas; place with garlic and salt in a food processor. Scoop out sweep potato flesh (about 1 cup), and add to processor. While motor is running, slowly add olive oil to form a smooth puree.

Transfer to a serving bowl. Sprinkle with freshly ground pepper, and drizzle with extra olive oil and hot sauce (about 1 tablespoon each). Serve.

Store leftovers in the refrigerator, and when ready to serve again, bring puree to room temperature and thin with extra olive oil.

Enjoy!

Recipe from Oprah.com

Sweet Potato Hummus
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