Once again, if it helps you at all, please refer to hummus as "dip". I have found, over and over again that if I call it hummus, people turn their noses up in distaste ( whether or not they've actually tried) but if I say it's dip, I get a "Yummy" in response. Call it what you like, this hummus is a great midday snack. The sweet potatoes give it a nice underlying err, sweetness and added vitamins, Bonus!
Serve this with pita chips and fresh, raw veggies, we like broccoli and mini sweet peppers.
I use dry chickpeas and soaked them for a few hours before cooking with the sweet potatoes for 13 minutes in my pressure cooker. If you must use canned beans, look for the low-sodium variety. I think it's just as easy to use fresh beans and it's most definitely cheaper!
TIME 20-30 MINUTES SERVES 6-8
You will need:
2 medium size sweet potatoes
1 cup fresh chickpeas or 1 can
1/2 cup EVOO (extra virgin olive oil)
1/4 cup tahini ( paste made with sunflower seeds, available in most supermarkets)
1 lemon, juiced
1-2 teaspoons Kosher salt
1/2 - 1 cup reserved or hot water
Putting it all together:
Cook your chickpeas according to package directions, usually twice as much water as beans and takes about 30 minutes. If your using a pressure cooker, use 1 1/2 times the water, place whole sweet potatoes on top of beans and cook for 12-13 minutes on second ring.
Reserve any water from pot. Using a fork, peel sweet potatoes, discard peels. Using an immersion blender or a food processor, blend all ingredients together until super smooth adding hot water as needed to desired consistency.Serve with fresh veggies or pita chips.
* Keeps for a week refridgerated in an airtight container
* Keeps for a week refridgerated in an airtight container
