Ingredients
Scale
- 1 large sweet potato, peeled
- 1 - 15.5 ounce can garbanzo beans (chickpeas), drained
- 2 tablespoons apple cider vinegar
- 3 tablespoons tahini
- 1/2 - 1 lemon, juiced
- 5 tablespoons extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Fresh parsley, minced, for garnish (optional)
- Assorted raw vegetables and/or pita chips
Instructions
- Preheat oven to 375°F.
- Roughly chop the peeled sweet potato in approximately 1" cubes. Drizzle chopped sweet potato with about 1 tablespoon of olive oil and season with Kosher salt and freshly ground black pepper. Arrange in a single layer on a baking sheet and roast in oven until tender and a knife can easily pierce the sweet potato all the way through, about 35 minutes (it could take less or more time depending upon how big you chopped the sweet potatoes).
- Let cooked sweet potatoes cool. Put sweet potatoes, garbanzo beans, apple cider vinegar, tahini, 1/2 juice lemon, and 4 tablespoons olive oil into a food processor and pulse until smooth. Taste and season with Kosher salt and freshly ground pepper. Add the juice of the other half of lemon if you would like a brighter taste (more of a flavor pop). Garnish with parsley and serve with assorted vegetables and/or pita chips.
- For another serving idea: Spread some sweet potato hummus on crackers and top with sliced Honeycrisp apples (Fuji or Pink Lady apples would also be a good choice) and very thinly sliced shallot. To mellow out the bite of the shallot, I always either soak the slices in ice water for at least 10 minutes or place in a colander and run very hot tap water over them for a minute or so.