Sweet Potato Hummus

Langkah-langkah

1. Preheat oven to 400 degrees Fahrenheit. Bake the sweet potato on the middle oven rack or in a baking dish for 45 minutes to 1 hour. It will yield to a gentle squeeze when it’s done baking.
2. While the sweet potato is cooling, combine the tahini, garlic, lemon zest and juice, salt and cumin in a food processor. While processing the mixture, drizzle in 1 tablespoon of the water. Blend until the mixture is super creamy, pausing to scrape down the bottom or sides as necessary (you may need to add 1 to 2 more tablespoons of water if your tahini was thick).
3. Add the drained chickpeas and process until the mixture is completely smooth, about 2 minutes. Once the sweet potato has cooled enough to handle, use a knife or your fingers to peel off the skin. Discard the skin and add the sweet potato flesh to the food processor.
4. Blend until the mixture is completely smooth, about 1 minute. Taste, and blend in a pinch or two of cayenne pepper if you’d like your hummus to taste spicy. Enjoy as is, or garnish it with a drizzle of olive oil, a light sprinkle of cayenne pepper or sesame seeds. This hummus will keep well in the refrigerator for about 1 week.