🥕 Ingrédients

• Sweet potato: the star of the dish! You could also substitute with 1 cup of butternut squash
• Chickpeas: we’re keeping it simple and using canned chickpeas for this recipe.
• Olive oil: you can also use avocado oil or another neutral-tasting oil.
• Garlic: fresh garlic is best here!
• Lemon: a squeeze of lemon juice helps to balance out the flavours in the hummus.
• Spices: paprika, cumin, cayenne, salt and pepper. Feel free to mix it up and add any spices you love.
• Water:Cold water is a key ingredient in making creamy hummus!

👨‍🍳 Instructions

1. Toss the cubed sweet potato and olive oil together and roast in the oven at 400 degrees F for 15-20 minutes until tender.
2. Drain and rinse the can of chickpeas and remove the skins by gently rolling the chickpeas in a clean kitchen towel. The skins will naturally come off.
3. Discard the skins and add the chickpeas, sweet potato, tahini, garlic, olive oil, salt, paprika, cumin, cayenne and lemon juice to afood processorand blend for 1 minute, scraping down the sides as needed.
4. With thefood processorrunning, slowly add the water and let everything blend for another minute or until smooth and creamy.
5. Serve with crackers, pita chips cut up veggies or whatever you like!