Sweet Potato Hummus

This sweet potato hummus has become my new favorite. It is healthy, delicious, and easy to make. I use this hummus as a dip for vegetables and a spread for crackers, wraps, and sandwiches. Enjoy!

Sweet Potato Hummus 
1 pound Sweet Potatoes (about 2), peeled and chopped into 1-inch pieces
1 (15 oz can) Chickpeas, drained and rinsed
1/4 cup Fresh Lemon Juice (1-2 lemons)
1/4 cup Sesame Tahini
2 tablespoons Olive Oil
2 teaspoons Ground Cumin
1 Garlic Clove, minced
Salt and Pepper to taste
Sweet Paprika for garnish
2-3 tablespoon Water to thin

Steam sweet potatoes until tender, 12-22 minutes. Add sweet potatoes, chickpeas, lemon juice, tahini, oil, cumin, and garlic to the food processor fitted with the blade attachment. Pulse until smooth. Add water 1 tablespoon at a time until desired consistency is reached. Season with salt and pepper and garnish with paprika. Serve with chips, vegetables or use as a spread for wraps and sandwiches. Hummus will last up to 1 week refrigerated in an airtight container.

Recipe from Power Foods