Sweet Potato Hummus
14 or 15 oz chickpeas (save 2 TBS of the liquid)
fresh lemon juice
grapeseed or olive oil
Dash of cumin
of Kosher salt
Cayenne pepper or red pepper flakes
only if you want some spice
water if needed
Garnish Ideas: Pepitas
red pepper flakes, maple syrup drizzle, grapeseed/olive oil drizzle and or maple flakes
Bake your sweet potatoes for an hour at 400 degrees or until done (you want them very soft on the inside). Allow them to cool for a bit.
Scoop out the potatoes from their skins (1 1/2, you can just enjoy the other half on its own) and add the rest of the hummus ingredients to your food processor.
Pulse a half dozen times and then blend until smooth and creamy, scraping down the sides as needed. Adding additional olive oil or water if it's too thick.
Taste and adjust seasonings.
If you want it sweeter, add in more maple syrup.
Scrape your Sweet Potato Hummus into a shallow bowl, drizzle with maple syrup and or oil, and garnish with pepitas, red pepper flakes, maple flakes or whatever you like.
Serve immediately or cover and refrigerate for up to 3 days.
Everyone enjoy their hummus differently, some like it thick, some thinner. This is a foolproof recipe, just tinker with it adding in extra this or that until it's to your liking.