Don’t you love when you try something new and it turns out to be something delicious? This morning I decided to make some hummus while using a leftover sweet potato we had baked for dinner a previous night. So I added all my usual hummus fixings together and threw in this sweet potato addition. Mmm, was my first thought. But a little sweet.
My mind instantly came to the conclusion that spicy is a great compliment to a sweet dish. So in went the jalapeno and a delicious recipe was created seemingly out of thin air.
If you like the sweet and spicy thing and are a fan of dips like I am, I think you’ll enjoy this recipe. It works great if you happen to have cooked sweet potato left over, but if not, of course you can steam a sweet potato for a quick addition.
I brought this in to the office, and everyone seemed to be a fan. Afterwards I decided it was time to bring the Pathways Recipe blog back to life, and so here we are.
I hope you enjoy this dip as much as we did, and if you do decide to make it, let us know how it goes for you.
What You’ll Need:
- 1 can chickpeas (or 15oz cooked chickpeas), drained and rinsed
- 1 cup cooked sweet potato
- 2 cloves garlic
- 1 smaller jalapeno, de-seeded (or not if you like it extra spicy-depends how hot the jalapeno is)
- 1/4 cup tahini
- 1/2 lemon, juiced (about 1 T juice)
- 3 T extra virgin olive oil
- 3 T water
- 1/2 tsp cumin
- sea salt to taste
- few grinds black pepper
What to Do:
- Cook your sweet potato if you haven’t already and set aside to cool.
- Blend all your ingredients together in a food processor. Pause to mix in the sides and blend some more until smooth. I leave the food processor running for several minutes until I reach the desired consistency.
- Add more salt if needed, or water if it’s not creamy/wet enough.
- Serve with your favorite chips. We love blue corn chips, but plantain chips seem to work just as well, if not better.