Roasted Sweet Potato Hummus
With roasted garlic, onions & sweet potatoes and a hint of cumin this hummus edges out the store bought competition.
1 small sweet potato, chopped into cubes
1/2 medium sized onion, chopped
2 cloves garlic, skins removed
3 cups cooked chickpeas
1/4 cup tahini
3 Tablespoons olive oil (divided)
3 Tablespoons lemon juice
1 teaspoon cumin
1 teaspoon sea salt
Pepper to taste
Preheat oven to 425 degrees. In a bowl mix 1 Tablespoon of olive oil with the onion, garlic and sweet potato. Transfer to baking sheet lined with parchment paper and bake 30 minutes or until sweet potato is tender and edges are starting to brown.
In a food processor or strong blender add the chickpeas, 2 Tablespoons olive oil, lemon juice, cumin, salt and pepper and the roasted veggies once they have come out of the oven. Blend until smooth and serve.
Makes 3 1/2 cups