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Sweet Potato Hummus Recipe

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This recipe for Sweet Potato Hummus, by , is from The MACY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Macy

Category:
Category:

Ingredients:  
Ingredients:  
1 Large Sweet Potato
1 (15 ounce) can garbanzo beans, drained (reserve liquid) and rinsed
2 tablespoons extra-virgin olive oil
2 tablespoons tahini
2 tablespoons lemon juice
1/2 teaspoon lemon zest
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground white pepper
Garlic (you choose the amount)
sea salt to taste

Directions:
Directions:

Preheat oven to 400 degrees F (200 degrees C).
Poke holes all over sweet potatoes with a fork.
Roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool (or microwave for approx 8 minutes or until soft).
Cut sweet potatoes in half lengthwise.
Combine garbanzo beans and olive oil in a blender and pulse several times to mash. Scoop flesh out of sweet potato peels and add to the blender; pulse to combine. Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt to mixture; blend until smooth, adding reserved garbanzo bean liquid as needed to make a smooth, creamy hummus.

***I used the tahini recipe from the Eggplant dip that I submitted to the book earlier.

Personal Notes:
Personal Notes:
I had some leftover Sweet Potatoes from Thanksgiving and wasn't sure what to do with them. I found this recipe and doctored it up to meet our family tastes. I added the garlic and omitted the salt. You can prepare to your own tastes with your favorite hummus seasonings. I hope you enjoy.

 

 

 

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