Sweet Potato Hummus with Roasted Chickpeas

• Vegetarian

• Produce

  • 1 can Chickpeas
  • 1 Chickpeas, Crunchy Roasted
  • 2 Garlic cloves
  • 1/4 tsp Garlic powder
  • 1 cup Kale
  • 1/2 Lemon, Juice from
  • 1 Sweet potato

• Condiments

  • 1 tbsp Tahini

• Baking & Spices

  • 1/2 tsp Cajun seasoning
  • 1/4 tsp Cayenne

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on thealmondeater.com

Description

Ingredients

• 1 sweet potato
• 1 can chickpeas
• 2 garlic cloves
• 3 tbsp olive oil*
• ½ tsp cajun seasoning
• ¼ tsp cayenne
• ¼ tsp garlic powder
• 1 tbsp tahini
• Juice from ½ lemon
• 1 cup kale, stems removed
• Crunchy Roasted Chickpeas

Directions

• Remove skin from sweet potato and then chop into bite size pieces; place into pot of water and bring to a boil. Boil until potatoes become soft.
• While potatoes are cooking, heat 1 tbsp olive oil in a skillet over stovetop and cook kale; once cooked, remove from stove and set aside.
• Once potatoes are cooked, place in a food processor and pulse; add chickpeas, garlic, olive oil, cajun, cayenne, garlic powder and pulse until combined.
• Last, add tahini and lemon juice and pulse.
• Remove from food processor and stir in kale.
• Top with crunchy roasted chickpeas and drizzle with extra olive oil.
• Serve with your favorite pita chips or bread and enjoy!