Name: Roasted Sweet Potato Hummus
Prep time: 20 minutes
Cook time: 1 hour
Yield: 10 to 12 servings
Ingredients: 2 large sweet potatoes; 4 cloves garlic; 2 large lemons, juiced; 6 Tbsp. tahini; 1 Tbsp. tamari; 2 (15 oz.) cans garbanzo beans, rinsed well; 3 Tbsp. water; 1 small handful fresh parsley leaves; Choose a seasoning combo:; OR

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Roasted Sweet Potato Hummus

Recipe by Leon Shaw

All-Purpose Cooking

Healthy Cooking

Roasting

Switch up your sweet potatoes with your choice of sweet maple or peppery herbs.

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Serves 10 to 12 servings

Prep Time 20 minutes

Cooking Time 1 hour

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Ingredients

2 large sweet potatoes 4 cloves garlic 2 large lemons, juiced 6 Tbsp. tahini 1 Tbsp. tamari 2 (15 oz.) cans garbanzo beans, rinsed well 3 Tbsp. water 1 small handful fresh parsley leaves

1/4 tsp. Fine Pink Himalayan Sea Salt

Pinch of Cayenne Chile Powder, or more to taste

Choose a seasoning combo: 1 Tbsp. Park Hill Maple & Spice

1 tsp. Ground Cumin Seeds

OR 1 Tbsp. Poultry Seasoning

1 tsp. Ground Coriander Seeds

Park Hill Maple & Spice (Salt-Free)

Poultry Seasoning (Salt-Free)

Directions

Step 1 Preheat oven to 400 degrees. Peel sweet potatoes and cut into 1-inch chunks. Line a baking sheet with foil and lay sweet potatoes on foil in one layer. Roast until fork-tender and browned, about 30 to 45 min. Stir once or twice while roasting for even browning. Remove from oven and let cool on baking sheet.

Step 2 Meanwhile, wrap garlic cloves in a small piece of tin foil. Turn the oven off and place wrapped garlic in the oven for 15 min.

Step 3 Transfer roasted sweet potatoes to a food processor. Add roasted garlic cloves, lemon juice, tahini, and tamari. Blend until fairly smooth. Add beans and water and blend until smooth. Add parsley, Fine Pink Himalayan Salt, and Cayenne Chili Powder. Add seasonings of choice to mixture. Keep blending until desired consistency is reached; add more water if desired to help smooth out mixture.