Maple Sweet Potato Hummus
Whenever I make hummus it just doesn't turn out well or else I would have an entire page dedicated to hummus recipes. I think it's because I don't like dumping a ton of oil into any recipe and traditional hummus has quite a bit of oil. HOWEVER! This recipe completely surprised me with a delicious taste and texture. I owe it all to the sweet potato and maple syrup.
Chickpeas, 15 oz. can rinsed
Steamed sweet potato, 1 packed cup (about 1 large or two small sweet potatoes)
Cinnamon, 1/4 tsp
Pumpkin spice, 1/4 tsp
Cloves, two dashes
Maple Syrup, 2 to 3 tbsp.
Lemon, juice from 1/2 a lemon
Salt, 1/2 tsp
Toasted walnuts, enough to garnish
Sweet potato chips, garnish (optional; recipe below)
1. Skin and steam the sweet potato in the microwave until tender and then dice.
2. In a blender, add all of the ingredients and blend.
3. Add a splash or two of water if it is not blending well.
4. Garnish and enjoy with crackers or on toast.
Sweet Potato Chips Recipe:
This chip recipe has no specific quantity of sweet potatoes needed. Make as much as you'd like!
1. Pre-heat oven to 420 degrees Fahrenheit
2. Skin the outside of the entire raw sweet potato.
3. Using a peeler, peel the entire skinned sweet potato into strips.
4. Place the strips into a bowl and lightly spray with cooking oil.
5. Toss them with salt and a dash of cinnamon.
6. Place them on a baking sheet (make sure they do not overlap)
7. Bake for 4-6 minutes, but check at 4 minutes to make sure they are not over cooking.
8. Enjoy by themselves and/or use to garnish the hummus