Put a seasonal twist on a delicious dip! The creamy consistency and slightly sweet taste pair perfectly with warm pita bread and fresh veggies.
2 cups mashed sweet potatoes (leftover from Thanksgiving)
1 can chickpeas, drained and rinsed
2 cloves garlic, minced
1/4 cup tahini paste
1/4 cup olive oil
1/4 cup fresh lemon juice
1/4 teaspoon ground cumin
In a food processor or blender, combine the mashed sweet potatoes, chickpeas, garlic, tahini paste, olive oil, lemon juice, cumin, smoked paprika, salt and pepper.
Process all the ingredients until smooth and creamy, scraping down the sides of the bowl as needed.
If the hummus is too thick, add a little bit of water or olive oil to thin it out to your desired consistency.
Taste-test the hummus and adjust the seasoning as needed.
Transfer the sweet potato hummus to a serving dish and sprinkle some chopped parsley, diced tomatoes, and toasted pine nuts on top for garnish.
Serve with pita bread, crackers, or sliced vegetables for dipping.