Smoky Sweet Potato Hummus

Hummus is a staple in our house. We eat it mainly with carrots and mushrooms and bell peppers, but it's also a great spread for a quick open-faced sandwich or as a dip on a mediterranean platter (one of our favorite meals). I always try to have a fresh batch in the fridge, which helps keeps us away from the less healthy snacks. Sometimes, not always. Currently I'm addicted to those little crunchy Asian puffed rice snacks. It's bad! But then again, we don't have any hummus in the fridge, so there you go... 

As good as plain, traditional hummus is (just chickpeas, lemon juice, olive oil, and salt and maybe tahini), I like to mix things up a bit every now and then. This version has the awesome combo of sweet potatoes and smoked paprika. Yum! I hope you give it a try :)

And next time you hear from us we'll be in SPAIN! 


// Smoky Sweet Potato Hummus // makes about 3 cups
I like to make my hummus from dried chickpeas, but canned would work well here too. I have two tricks for making really smooth hummus from dried beans: 1. Use chickpeas just after cooking them. When the chickpeas are hot,  they blend up into a creamier hummus 2. Use some of the cooking liquid to thin out the hummus. This adds more flavor than plain water

1 cup dried chickpeas, soaked overnight and cooked until tender (about 15 minutes) - save the cooking liquid!
1 pound sweet potatoes, baked at 350° for 1 hour or until easily pierced with a knife
1 clove garlic, minced
1/2 cup cooking water from chickpeas or plain water
1/4 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 - 3/4 teaspoon smoked paprika
pinch cayenne

1.   Place all ingredients in a food processor or high speed blender and blend until very smooth, about 5-7 minutes. Scrape down sides as needed. Taste and adjust seasonings to your preference. Let cool, then store in fridge in an airtight container