beauty:design:life

I tweeted yesterday about my foiled plan to make sweet potato hummus (namely, that I was out of chickpeas, which is a pretty major ingredient in hummus, FAIL) and a few interested parties asked for the recipe.  I've made this once before and it was so delicious.  I recommend it with homemade pita chips!

Sweet Potato Hummus
(an Oprah.com superfood recipe!)

• 1 medium sweet potato
• 1 can chickpeas, drained and rinsed
• 1 clove garlic
• 1 tsp. salt
• 1/3 cup extra virgin olive oil (plus extra for drizzling)
• pepper to taste
• hot sauce (I used sriracha) to taste

Preheat oven to 425 degrees.  Wash the sweet potato, and poke it several times with a fork.  Bake it for about 45 minutes - until there is juice bubbling up from the fork holes.  Cool, then scoop out insides and discard the peel.

Process chickpeas, salt, and the sweet potato into a food processor.  While processor is running, add olive oil until hummus is smooth.  Add garlic near the end - the more you process garlic, the garlic-ier it becomes, so it could be pretty intense if you process it from the beginning.  If you are a big garlic fan, though, throw it in right away!
Note: this will turn out pretty smooth if you use all the olive oil.  If you want a chunkier, more hummus-like texture, process less and/or add less olive oil.

Transfer to a serving bowl, sprinkle with pepper, drizzle with hot sauce and olive oil, and serve!

Enjoy!