SWEET POTATO HUMMUS

 

Ingredients:

 2 medium sweet potatoes, peeled and diced 

 one 15.5 oz. can garbanzo beans

 1/4 C fresh squeezed lemon juice

 1/4 C tahini sauce

 2 T extra virgin olive oil, plus more for drizzling on top of hummus

 2 tsp. ground cumin

 1/2 tsp. minced garlic

 salt and fresh ground black pepper to taste ( didn't add)

Directions:

I used the IP to cook the sweet potatoes. If you haven't cooked sweet potatoes in the Instant Pot check out this site. You can always cook them in the oven till they are soft or cube them and cook them in the microwave. The instant pot works for me.

Add the can of chick pea ( drained) to the food processor along with the tahini, garlic and cumin. Pulse until chunky and then add the lemon juice and olive oil and pulse again for a few seconds.

Once the sweet potatoes are cooked, let them cool so they are easy to handle. Peel and add to the chick pea mixture. 

Pulse once again until smooth.

Hummus will keep in the fridge for at least a week.

This is the week to buy sweet potatoes- they are on sale from 34  to 59 cents a pound. Sweet potatoes are so good for you also. SO much fiber!