Sweet Potato Hummus
1 pound sweet potatoes (roughly 2 medium)
1 can chickpeas, drained and rinsed
1 teaspoon chopped chipotle chili, canned in adobo sauce
1 garlic clove chopped
2 tablespoons fresh lime juice
2 tablespoons olive oil
2 tablespoons tahini
course sea salt and freshly ground pepper
Preheat the oven to 350 degrees.
Pierce potatoes several times with a fork; place on a foil lined baking sheet.
Bake for 1 hour or until tender.
Cool slightly, then peel and add to the bowl of a food processor. Add chickpeas, lime juice, tahini, olive oil, chipotle and garlic. Puree until smooth and thin with up to 2 tablespoons of water if necessary.
Add ¼ teaspoon salt and season with pepper.
Refrigerate for up to 1 week in an airtight container. Garnish with additional olive oil and smoked paprika before serving.
Serve with crackers and veggies.