Sweet Potato Hummus

Instructions

1. Step 1

   Preheat the oven to 200°C.

   Timer: 10 min (fixed)

   Cookware: oven — 200°C preheat

2. Step 2

   On one baking sheet about 30 x 40 cm, toss the peeled, 2 cm cubed sweet potato with 15 ml olive oil and 3 gr salt, then spread in a single layer. Roast at 200°C until very tender, lightly browned at the edges, and easily crushed with the rubber spatula.

   Timer: 25 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 3.0 gr Salt, 450.0 gr Sweet Potato

   Cookware: baking sheet, Measuring Cups and Spoons, oven — 200°C roast, rubber spatula

3. Step 3

   Transfer the roasted sweet potato to the food processor with the cooked, rinsed chickpea after draining it thoroughly, tahini, lemon juice, peeled raw garlic, remaining 15 ml olive oil, remaining 1 gr salt, and ground cumin. Blend, adding the cold water gradually, until completely smooth, creamy, and scoopable; scrape down the sides with the rubber spatula as needed.

   Ingredients used: 240.0 gr Chickpea, 2.0 clove Garlic, 2.0 gr Ground Cumin, 45.0 ml Lemon Juice, 15.0 ml Olive Oil, 1.0 gr Salt, 60.0 gr Tahini, 60.0 ml Water

   Cookware: food processor — blend, Measuring Cups and Spoons, rubber spatula

4. Step 4

   Scrape the hummus into the airtight container, cover, and refrigerate promptly until chilled and slightly firmer. Keep chilled and discard leftovers kept too long.

   Timer: 30 min (fixed)

   Cookware: airtight container — refrigerate, rubber spatula