Sweet Potato Hummus

Spiced Sweet Potato Hummus
vegan, makes about 3 cups

1 cup oven-baked sweet potato (skin removed)
1 1/2 cups garbanzo beans, drained
2 Tbsp apple cider vinegar
2 Tbsp tahini
4 Tbsp grape seed oil (or olive oil, walnut oil..)
1-2 tsp agave or maple syrup
optional: 1/4 cup orange juice - for a zesty sweet accent of flavor!
salt and spice to taste*

* To get that 'cajun' spice I used old bay seasoning, I also added a fresh garlic clove.
* Add more oil/vinegar for silkier hummus - if desired. For lower-fat version: sub some or all of the oil with low-fat soy milk or orange juice.

Directions:

1. Add all the ingredients to a Vitamix or Food Processor.
2. Pulse or blend until smooth. For chunkier hummus - pulse the mixture and keep a few of the beans half-chopped instead of pureed. I went with a full on puree for creamier hummus.


I love this recipe because it's excellent as a dip and equally delicious as a sandwich topping. Of course the kids just love to eat it by the finger-full.

recipe source