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Sweet Potato Hummus
Sweet Potato Hummus
- 1 large sweet potato, baked and cubed
- 2 cup cooked chickpeas
- 2-4 tbsp tahini (depending on how strong you want the tahini flavor)
- 2 tbsp olive oil
- 1/4 cup water
- 2 garlic cloves
- Lemon juice (1/2 lemon)
- 1 tbsp cumin
- Dash of nutmeg
- Dash of cinnamon
- Salt & pepper to taste
1. Bake sweet potato at 350F for about 40-45 minutes or until very soft.
2. In a food processor or large blender, mix all ingredients and blend well.
3. If mixture is too thick, slowly add small and equal parts of olive oil & lemon juice until desired consistency is reached.
4. Refrigerate and keep no longer than 2 weeks.
By Val Ramsay
Stratusphere nuTRISHionist comments powered by Disqus
2. In a food processor or large blender, mix all ingredients and blend well.
3. If mixture is too thick, slowly add small and equal parts of olive oil & lemon juice until desired consistency is reached.
4. Refrigerate and keep no longer than 2 weeks.
By Val Ramsay
Stratusphere nuTRISHionist comments powered by Disqus