Delicious and fun to make in Fall
Serve with my fresh Naan Bread, fresh vegetables, pita chips or your favorite crackers
1 medium sweet potato (about 10 oz.)
15 oz. can chickpeas (garbanzo beans), rinsed & drained (SAVE SOME JUICE)
3 Tbls. fresh lemon juice
3 Tbls. good quality tahini
2 Tbls. olive oil
2 Tbls. water
1 clove garlic, minced
1/2 t. kosher salt
1/2 t. paprika
1/2 t. ground cumin
1/8 to 1/4 t. cayenne red pepper
drizzle of olive oil
fresh black pepper
sprinkle of paprika or smoked paprika
Prick skin of sweet potato. Microwave on high for about 6 minutes or until tender. Let cool for 5 minutes. Cut in half lengthwise. Use a spoon to scoop pulp from potato.
In a food processor, combine sweet potato pulp, chickpeas, lemon juice, tahini, olive oil, water, garlic salt, paprika, cumin and red pepper. Cover and process until smooth.
If consistency is too thick, thin with a little leftover juice from the chickpeas to your liking.
Transfer to a serving bowl. Garnish as desired.