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.

Enjoy!

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:

1. Cook your sweet potato if you haven’t already and set aside to cool.
2. 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.
3. Add more salt if needed, or water if it’s not creamy/wet enough.
4. Serve with your favorite chips. We love blue corn chips, but plantain chips seem to work just as well, if not better.