Sweet Potato Hummus

Ingredients

2 sweet potatoes (1/2 pound), peeled, cut into 1-inch pieces

1 15-ounce can garbanzo beans, drained and rinsed*

2 tablespoons lemon juice (or juice of 1 lemon)

1/4 cup tahini (optional – if omitting, use additional 1/4 cup olive oil)

2 tablespoons olive oil

2 teaspoons ground cumin

1 clove garlic, minced

1/8 teaspoon salt, to taste

1/8 teaspoon pepper, to taste

*You can cook 1/2 cup dried garbanzo beans to get 1 1/2 cups cooked beans. Use this as a substitute for canned beans.

Makes: 16 (approximately 2 tablespoons each)

Instructions

Boil the peeled and cut sweet potatoes in a large pot for 10 minutes or until you can pierce them easily with a fork. Once soft, drain the sweet potatoes and let cool for 10 minutes.

Once cool, transfer potatoes to a blender. Add garbanzo beans, lemon juice, tahini, olive oil, cumin, garlic, salt and pepper to the blender. Then blend until it is smooth. Note: If it is too thick, add 1 tablespoon of water and blend. Repeat until you get the consistency that you desire.

Serve the hummus with fresh vegetables, with whole-wheat pita bread, or on a sandwich.

Recipe reprinted from The Food Group