Roasted Sweet Potato Hummus Without Tahini

• Vegan
• Gluten free

• Produce

  • 1 cup Garbanzo beans, cooked
  • 1 clove Garlic
  • 1 3/4 cup Sweet potatoes

• Condiments

  • 1/4 cup Lemon juice

• Baking & Spices

  • 1/2 tsp Paprika
  • 1/4 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 6 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Liquids

  • 3 tbsp Water

Found on glutenfreewithlb.com

Description

Ingredients

• 1 ¾ c. cubed sweet potatoes (~1 ½ c. roasted sweet potatoes)
• 3 T. olive oil
• ½ t. salt
• ¼ t. pepper
• 1 c. garbanzo beans, cooked
• ¼ c. lemon juice
• 3 T. olive oil
• 1 clove garlic, crushed
• ½ t. salt
• ½ t. cumin
• ½ t. paprika
• 3-4 T. water

Directions

• Preheat oven to 400 degrees.
• Peel a large sweet potato and cut into ½ - inch cubes.
• Line a large baking sheet with aluminum foil and drizzle 1 T. olive oil onto it.
• Place sweet potato cubes in a large bowl. Drizzle 2 T. olive oil over potatoes, sprinkle with salt and pepper, and toss to evenly coat.
• Spread sweet potatoes in an even layer on baking sheet. Bake in preheated oven for 30-35 minutes, flipping halfway through cooking.
• In the bowl of a food processor combine beans, lemon juice and olive oil. Process for 1-2 minutes, scraping the sides of the bowl halfway through.
• Add garlic, salt, cumin, and paprika. Process for 1-2 more minutes.
• Lastly, add roasted sweet potatoes and water. Process for another 1-2 minutes, or until to desired consistency.
• Serve with pretzels or lentil chips and enjoy!

Nutrition