Sweet Potato Hummus
3 sweet potatoes baked, centers removed from skins
2 – 16 0z cans chickpeas
4 TBS Tahini
4 TBS grapeseed or olive oil
6 cloves of garlic minced
3 TBS fresh lemon juice
4 TBS maple syrup
Salted Toasted Pepita seeds (pumpkin seeds)
Red pepper flakes
Pinch of Salt
1-2 TBS of water if needed for proper consistency
Pulse everything in a food processor a few times, then process it until it reaches the consistency that you like.
Sprinkle the top with red pepper flakes, a drizzle of maple syrup and pepita seeds.
This makes a large serving – you may want to cut the recipe in half.
I used the leftover as a puree one night – I added a little heavy cream and got the consistency a little creamier a few nights later and served it warm as a vegetable puree with my dinner.