Chipotle Sweet Potato Hummus

• Vegetarian

• Produce

  • 1 (1 1/2 cups sweet potato, medium
  • 1 14 oz can Chickpeas
  • 1 Garlic clove, large
  • 1/4 cup Water from yams

• Condiments

  • 1 tsp Chipotle in adobo sauce
  • 1 tbsp Lemon juice, fresh
  • 1/4 cup Tahini

• Baking & Spices

  • 1 1/4 tsp Himalayan pink salt

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 1 tbsp Olive oil, Extra Virgin

Found on ifoodreal.com

Ingredients

• 1 medium (1 1/2 cups) sweet potato, cubed
• 1/4 cup water from yams
• 14 oz can chickpeas, drained & rinsed (I used cooked)
• 1/4 cup tahini
• 1 tbsp olive oil, extra virgin
• 1 tbsp lemon juice, fresh
• 1 garlic clove, large
• 1 tsp chipotle in adobo sauce
• 2 tbsp apple cider vinegar
• 1 1/4 tsp himalayan pink salt*

Directions

• In a small saucepan, add sweet potato and water just enough to cover. Bring to a boil, reduce heat to low and cook for 5-7 minutes or until fork tender.
• Scoop out sweet potato and add to a powerful blender or food processor, along with 1/4 cup water from sweet potatoes. Add remaining ingredients and process until very smooth. If necessary pause and scrape down the walls with a spatula. I blend the hummus until fluffy and whipped. The longer you process and the more powerful your machine is, the smoother hummus consistency will be.
• Transfer to a serving bowl, drizzle with extra olive oil (if desired) and sprinkle with smoked paprika and dried oregano. Serve with whole grain crackers or easy dipping vegetables like celery sticks, baby carrots, zucchini/cucumber slices, snap peas, grape tomatoes, radishes etc.