Sweet Potato Hummus
Add a slightly sweet flavor to traditional hummus with sweet potatoes.
1 medium sweet potato, peeled and coarsely chopped
1 can (14 ounces) chickpeas, drained and rinsed
1/4 cup tahini
2 teaspoons salt
2 teaspoons pepper
1 teaspoon crushed red pepper flakes
2 tablespoons fresh parsley
1 lemon, juiced (about 1/4 cup)
1 tablespoon cumin
1 teaspoon coriander (optional)
4 tablespoons olive oil
Yield: 1 1/2 cups
1. Place the sweet potato in a small saucepan and cover with water. Bring to a boil, and cook until potatoes are fork tender.
2. Place 1 cup of the potato (reserving the rest for another use) and the remaining ingredients into the bowl of a food processor. Process until smooth, adding more oil if needed for desired consistency. Serve with pita chips.