Wednesday, February 5, 2014

Chipotle Sweet Potato Hummus

I wanted a healthy (vegetarian) alternative for a Super Bowl party, and I found this little gem. It's a non-chickpea based hummus, using sweet potato instead. Extremely quick to make (I didn't even peel the sweet potatoes, just scrubbed) and it has a great thick texture. I didn't add much olive oil, just a little for taste.

Serve with cut vegetables, pita triangles, or use as a sandwich spread.

Chipotle Sweet Potato Hummus
from The Fitchen

2 medium sweet potatoes, cubed small
1/2 cup tahini
1/4 cup lemon juice
1 tsp ground chipotle pepper
1 tsp chili powder
1/4 tsp salt
olive oil as needed for consistency

1. Steam the sweet potatoes until fork-tender (15-20 mins)
2. Combine all ingredients in a food processor and pulse in 5 second bursts until desired consistency is reached, drizzling in olive oil as needed.
3. Garnish with olive oil drizzled on top and a couple dashes of ground chipotle pepper.

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