This fresh and delicious hummus is lip-smacking good!
Pro tip: Bake a sweet potato ahead of time and store in the refrigerator until you are ready to prepare your hummus.
Sweet Potato Hummus
Pro Tip: Cook sweet potato the night before at 425 degrees for 45 minutes to 1 hour.
Servings: 4
Ingredients
- 1 15-oz BPA-free can chickpeas, drained and rinsed
- 1 small Roasted Sweet Potato, cooled, peeled, and chopped
- 2 tbsp tahini
- Juice of 1 lemon
- 2 garlic cloves, chopped
- Sea salt and black pepper, to taste
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped parsley
- 5 oz bag gluten-free pita chips
Instructions
- Add all ingredients (except parsley and pita chips) to a high-speed blender or food processor. Puree until smooth. Serve dip topped with parsley. Enjoy with pita chips for dipping.