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Sweet Potato Hummus

Tracey Harrelson
  • minutes
  • Serves

INGREDIENTS

2

medium-sized sweet potatoes

1 15 ounce can

chickpeas, drained and rinsed

1/4 cup

fresh lemon juice (approximately 1 or 2 lemons)

1/4 cup

tahini

2 tbsp

extra virgin olive oil

2 tsp

ground cumin

1

garlic clove, minced

1/4 tsp

salt

1/8 tsp

ground black pepper

1/4

to 1/2 c. water