Sweet Potato Hummus

Description

Universal dressing for salads and hot dishes. Place a steamer over a large pot of water. Bring water to a boil. Add potatoes, reduce heat, cover with a lid and cook until tender, 10 to 12 minutes. Transfer cooked potatoes to a food processor. Add sweet potatoes, chickpeas, lemon juice, tahini, oil, cumin, garlic and blend in the food processor until smooth, about 1 minute. Add water as needed if the paste is too thick. Season with salt and pepper and let cool. Hummus can be stored in an airtight container in the refrigerator for up to 1 week. Serve with pita bread and vegetables. Perfect with pasta, meat and vegetables.

Instructions