This is a nice change of pace from a regular hummus. This is sweet and tangy, and surprisingly delicious!
Ingredients (Makes about 1 1/2 cups):
1 small sweet potato, peeled, chopped and cooked (until softened)
1 can chick peas, rinsed
2 cloves garlic, minced
1/3 cup olive oil (* for a lower fat version, use reserved chick pea liquid instead)
2 tblsp agave nectar
1/4 cup lemon juice
1/4 cup water (helps thin it out, you could also add more oil)
1 tsp apple cider vinegar, or balsamic vinegar
1 tsp curry powder
1/4 tsp cayenne pepper
1/2 tsp sea salt
pinch of pepper
1) Boil sweet potato in a pot of water until it is soft. Blend all hummus ingredients on high in a blender until smooth. Add additional olive oil, if needed. Enjoy!
1 small sweet potato, peeled, chopped and cooked (until softened)
1 can chick peas, rinsed
2 cloves garlic, minced
1/3 cup olive oil (* for a lower fat version, use reserved chick pea liquid instead)
2 tblsp agave nectar
1/4 cup lemon juice
1/4 cup water (helps thin it out, you could also add more oil)
1 tsp apple cider vinegar, or balsamic vinegar
1 tsp curry powder
1/4 tsp cayenne pepper
1/2 tsp sea salt
pinch of pepper
1) Boil sweet potato in a pot of water until it is soft. Blend all hummus ingredients on high in a blender until smooth. Add additional olive oil, if needed. Enjoy!
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