SWEET POTATO HUMMUS

November 20, 2017 by Renee Tavoularis

Ingredients

1 Large Garnet Yam, washed
1 Tsp. Cumin Powder
1 Large Lemon, Juiced
½  Tsp. Sea Salt
Dash Cayenne Pepper (Use More If You Like Spice)’
Fresh Ground Black Pepper
3 Tablespoons Organic Extra Virgin Olive Oil (More If Necessary)
2 teaspoons maple syrup
1-15 Oz. can chickpeas, drained and rinsed
2 Tablespoons Tahini
Pumpkin seeds, for garnish (optional) 

Serve with fresh cut veggies 

Instructions

• Bake or microwave sweet potatoes until fully cooked. Allow the potato to cool, then remove the skin and discard it, retaining the flesh in a bowl.
• Add sweet potato to the food processor together with the lemon juice, cumin, salt, cayenne pepper, black pepper, maple syrup, chickpeas and tahini. Add Olive oil while blending. Blend until smooth and creamy. (Add more oil if needed or a small amount of water if hummus is too thick.).
• Drizzle hummus with Olive oil and sprinkle with Pumpkin seeds. Serve hummus with rice crackers or fresh veggies!

Recipe reprinted with the permission of Melissa Costello. Author, Speaker, Culinary Plant-Based Nutrition & Health Empowerment Coach | Cleanse Expert. To learn more about Melissa and her coaching, visit www.karmachow.com