1 large sweet potato (unpeeled)

1/2 cup water

2 limes (juiced)

1/4 cup tahini

2 tbsp canola or olive oil

1 19 oz. can of chick peas (drained and rinsed)

1 small clove of garlic

1 tsp paprika

1/2 tsp salt

1/4 tsp cumin

1/4 tsp cinnamon

1/4 tsp cayenne pepper


Step 1

Wash and poke sweet potato all over with a fork. Microwave on high for approximately 10 minutes or until very soft. Flip sweet potato over halfway through cooking. Let cool, cut in half and scrape sweet potato flesh away from skin. 


Step 2

Place cooled sweet potato flesh in blender or food processor.  Add drained chickpeas, peeled garlic, water, lime juice, tahini, oil, and remaining dry spices into blender.


Step 3

Blend on high speed, scraping down sides – or process until consistency is smooth throughout.  Blend for approximately one minute.

Step 4

Transfer hummus to a serving bowl and let cool for approximately 1-2 hours before serving.

Serve chilled with pita bread triangles or multigrain crackers.  This hummus also makes a great raw vegetable dip!  Hummus can be refrigerated for up to five days in an airtight container.