Spicy Sweet Potato Hummus

I think this world would be a much brighter place if we could spend all our time doing what we love most. And if you are anything like me, that means you would spend your evening dancing around your kitchen to Colbie Caillat with your cats while eating your own weight in sweet potato hummus. Not a bad life.

It might also mean that you *accidentally* ate all of the pita chips that were intended for this photo.  Whoops.  I guess you'll just have to live with a picture of carrot sticks instead. 

This week, besides eating way too much sweet potato hummus, I decided it was time to get my Big Girl pants on and spend some time doing things that I have been putting off for far too long.  Like deep cleaning my fridge, filing my taxes, updating my finances, opening an IRA, and switching to an online bank (with a much better interest rate).  Sigh.  Sometimes we can't spend all our time doing what we love.  But we can still eat pita chips. 

This hummus starts off sweet and mellow, but if you like a bit of spice, sprinkle in some red chili pepper flakes before serving for a little kick.  I tend to make my hummus on the thicker side because it holds better in veggie wraps, but if you like yours a little thinner, you can easily play with the ratio of liquid and add more tahini, oil, or a bit of water.  This recipe makes 3 cups, which is perfect if you plan to use this all week, but if that sounds like way too much hummus for you then you can easily cut the recipe in half. 

And if sweet potato hummus doesn't sound like the best thing that's ever happened then I just don't know how to please you.

Spicy Sweet Potato Hummus
Makes 3 cups

1 sweet potato, chopped
2.5 cups cooked garbanzo beans
2 cloves garlic
3 Tablespoons tahini
1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon sea salt
juice from 1/2 lemon
2 - 3 Tbs water
3 Tablespoons olive oil, plus more for serving
1/4 - 1/2 teaspoon red chili pepper flakes (optional)

Steam or boil sweet potato until tender.  Set aside. 

Add garbanzo beans, sweet potato, garlic, tahini, cumin, paprika, salt, and lemon juice to food processor.  While motor is running, add olive oil and water.  Process until smooth, scraping down the sides of the food processor as necessary.  Serve with a drizzle of olive oil and a sprinkle of red chili pepper flakes.