Sweet Potato Hummus

This is potentially a dish you already have all of the the ingredients for! I’m a little overly obsessed with tahini. It’s up there next to almond butter me, I drizzle it on everything. Tahini is one of the main ingredients for hummus, but unlike traditional hummus, this recipe swaps chickpeas for a baked sweet potato. The finished product is so smooth and creamy, I licked clean every bowl and spatula after whipping it up.

Sweet Potato Hummus

Ingredients:
1 medium sweet potato
¼ cup tahini
2 garlic cloves, roughly chopped
juice of 1/2 a lime
pinch of salt

Directions:
Preheat your oven to 400 degrees. Scrub clean your sweet potato then with a fork, poke holes all over the sweet potato. Place on a roasting pan and bake for about 45 minutes until a knife slips in easily and the inside feels tender. Cut the potato in half and set aside to cool until you can handle it.

Scrape the flesh of the sweet potato out from the skin and place in your food processor. Add in the tahini, garlic, lime juice, and salt. Pulse until smooth and creamy, stopping to scrape the sides as needed. Transfer to a bowl, and top with a drizzle of nice olive oil, flaky salt, and paprika or red chili flakes if you like spice. Serve with raw veggies or crackers.

The hummus will last in an airtight container in the fridge for up to one week.

Annie