Organic Sweet Potato Hummus

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My inspiration for this appetizer came from a “pin” I made on the Williams-Sonoma blog, “Taste.” I had some organic sweet potatoes in the pantry and a can of tahini in the refrigerator, so I said to myself, “give it a try.” The blog only had a list of ingredients, so I had to experiment as I went along. I did not add any olive oil, because there seemed to be enough oil from the tahini. It has a smoother texture than traditional hummus made with garbanzo beans and was quite easy to make and yummy to eat!

Ingredients:

  • 4 organic sweet potatoes (4 to 5 inches in length)
  • ¼ cup tahini
  • ½ cup water
  • 3 tablespoon lemon juice
  • 1 to 2 garlic cloves, minced
  • Sea salt
  • Chopped parsley for garnish (optional)

Directions:

  1. Scrub sweet potatoes thoroughly. Prick each potato several times with a fork. Cook in microwave at high power for 3 minutes, then rotate potatoes and cook for another 3 minutes. Cooking time will vary due to differences in microwaves and size of potatoes. Cook until you can “squeeze” them.
  2. Wait for potatoes to cool. Put contents of potatoes in blender. Add tahini, water, lemon juice and garlic. Blend thoroughly. Add salt to taste.
  3. Serve with pita chips or vegetables.

http://blog.williams-sonoma.com/ingredient-spotlight-sweet-potatoes-2/

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