Sweet & Spicy Sweet Potato Hummus

On a mission to make a hummus both of my girls would like I started playing. I was a little shocked when the one they both liked was a sweet and spicy one. I thought for sure one would say they didn’t like the spicy and the other question the cinnamon in it. I didn’t add much spice to the recipe, you can taste it but it is kid and mild heat appropriate. I add cayenne to mine after removing half for them and you can add more to adjust the level to suit your tastes as well. I have always loved spicy sweet like Mexican Hot Cacao and a little cinnamon in my chili. I like my hummus thick for dip, if I am going to use it for something else I thin it down if I need to with a little more extra virgin olive oil to desired consistency.

With the Super Bowl right around the corner this will be one of the appetizers we will be enjoying. You can eat it as an appetizer with your favorite vegetables, crackers, chips, flatbread, ect. You can also enjoy it how you as you would other hummus, on sandwiches or salads. I like to use it on salads and to top my “power bowls”.

Sweet & Spicy Sweet Potato Hummus

Makes 3 1/2 cups

2 c cooked sweet potato, about 1 pound sweet potatoes (removed skin from cooked sweet potato and rough packed into measuring cup)

1 can, 15.5 ounces chickpeas, drained and rinsed

Juice of 1 large lemon, about 1/4 c

1/4 c extra virgin olive oil  (a little more if you want it a little thinner I like it thick)

1-2 cloves of garlic

1/2-1 tsp sea salt

1/4 tsp cayenne pepper, or more to taste

1/2 tsp cinnamon

In a food processor blend together sweet potatoes, chickpeas, and lemon juice. Grate in garlic, add olive oil, salt, cinnamon, and cayenne, blend until smooth.  Enjoy with your favorite veggies, chips, flatbread, on salad, or any way you would normally enjoy your hummus! What will you eat it with?