A spicy snack made with chickpeas and sweet potatoes
Ingredients
2 Medium sweet potatoes
3 Tbsp olive oil
2 Cups cooked chickpeas (or one can of chickpeas, rinsed and drained)
3 Tbsp sesame tahini*
3 cloves garlic, peeled
juice of 1 lemon
zest of ½ lemon
ground sea salt, to taste
1½ tsp cayenne pepper (start with less, season to taste)
½ tsp smoked paprika
¼ tsp cumin
Instructions
Preheat oven to 200°C
Bake the sweet potatoes on the middle oven rack or in a baking dish for 45 minutes to an hour. They should yield to a gentle squeeze when they’re done baking.
While the sweet potatoes are cooling, toss all of the other ingredients into a food processor (you can save the spices for last and add them to taste).
Once the sweet potatoes have cooled enough to handle, use a knife or your fingers to peel the skin off of them.
Add the sweet potatoes to the food processor. Blend well, and serve!
Garnish options: a light sprinkle of cayenne pepper and sesame seeds.
Notes
Keep in the refrigerator and the spiciness should mellow overnight
Recipe by Annette's Recipes at http://www.annettesrecipes.com/sweet-potato-hummus/