Roasted Sweet Potato Hummus

My friends Stephanie and Justine were at the house last Saturday for a cookout.  Stephanie is a vegetarian that also adores hummus and mentioned an easy roasted sweet potato hummus that is also great for kids and super nutritious.  I roasted a sweet potato the very next night and tried it out.  My daughter loved it without the tahini for her allergy free option and I added some for me.  I really loved the nuttiness it imparted. 

I think I’m about to turn orange from all the sweet potato and pumpkin I’ve been eating lately!

***Please note that when I state “allergy free” this is my attempt at gluten, egg, dairy, soy, peanut and cod fish free which are the allergies my daughter has. I am not a doctor or registered dietitian.

Roasted Sweet Potato Hummus
Nutrition Info
Printable Recipe

Ingredients

1 large organic sweet potato
Canola oil spray
Kosher salt and fresh ground pepper, to taste
1 can chickpeas, drained and rinsed
1 tsp minced garlic
2 Tbsp tahini (omit for those with a seed allergy)
1/4 cup extra virgin olive oil

Directions

1. Preheat the oven to 400 F.  Wash and dry the sweet potato and poke holes on all sides with a fork.  Coat it with the canola spray, salt and pepper then wrap in foil.  Bake for 1 hour or until soft and then roughly chop.

2. In a food processor add the potato (skin and all), chickpeas, garlic and tahini (if using) and begin processing.  In a slow stream begin to add the olive oil until well blended.

Serve with baked pita chips or fresh veggies.