Sweet Potatoes Hummus

Sweet potatoes add a sweet note to our classic chickpeas-based dip and wash it in a light orange hue. Top it with olive oil and dukkah and serve with fresh beet discs.

serves 8-12

Ingredients

• 4 medium-sized sweet potatoes (about 500 gr), rinsed.

• 1 can chickpeas/garbanzo beans (15-16 oz)

• 1/2 cup (4 Tablespoons) plain tahini

• 4 garlic cloves, peeled

• 1/2 teaspoon kosher salt

• 1/3 cup fresh lemon juice (about 2 large lemons)

• 1/2 teaspoon ground cumin

• Olive oil (for plating)

• Sweettahini's savory Dukkah

Preparation

1. Cut the sweet potatoes into halves (no need to peel), lightly toss in olive oil, and roast in a hot oven (400-degree F) until tender.

2. Drain water from the garbanzo beans can and place chickpeas in a mixing bowl. Add garlic, lemon juice, cumin, and salt. Scoop the sweet potato from its peel and add it into the bowl.

3. Pure using a food processor or a hand blender. Add in the tahini and continue to blend until well combined.

4. Transfer the hummus to a shallow serving bowl.

5. Just before serving, form a crater in the center and drizzle the olive oil, and scatter a generous amount of dukkah spice blend.

Savory Dukkah

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