Sweet Potato Hummus
2 cups cooked sweet potato (steam, bake or microwave, your choice)
1 can (19.5 ounces) garbanzo beans (chickpeas), drained and rinsed
juice of 1 lime
2 tablespoons olive oil
1 garlic clove, chopped
1/4 cup tahini, optional
1 to 2 teaspoons ground cumin, to taste
½ teaspoon cloves dash cayenne pepper
salt and ground pepper
chopped pistachio nuts for garnish
In a food processor, place cooled cooked sweet potato, chickpeas, lime juice, olive oil, garlic, tahini and spices. Puree and add water, one tablespoon at a time, until mixture is smooth. Refrigerate. Keeps up to one week. Garnish with nuts before serving.
Makes about 4 cups.