Sweetpotato Hummus

This sweetpotato hummus is spicy and sweet and a delicious way to enjoy sweetpotatoes this summer. The recipe yields about 4 cups of hummus, so it's great for a summer cookout with friends or to munch on throughout the week. It’s also a great addition to a deli sandwich! Inspiration for this recipe comes from Cookie and Kate and Ambitious Kitchen.

Ingredients

• 2 Farm Pak sweetpotatoes, baked and peeled

• 1 15.5-ounce can chickpeas, rinsed and drained

  • If you have the time, also remove the outer skin of the chickpeas. This will make the hummus smoother but it’s not a must if you’re running short on time!

• 3 tablespoons olive oil

• 3 tablespoons tahini

• 3 garlic cloves, peeled

• Zest of 1/2 a lemon

• Juice of 1 lemon

• 1 teaspoon cayenne (more or less depending on your spice tolerance and preference)

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon cumin

• Salt to taste, roughly 1/4-1/2 teaspoon

Directions

1. Combine all ingredients in a food processor and blend until smooth.

2. Garnish with olive oil and paprika and serve with veggies, crackers, or pita.