Sweet Potato "Hummus"

Name: Sweet Potato "Hummus"
Total time: 130
Yield: 16
Ingredients: 2 large sweet potatoes, cooked until tender; ⅓ cup tahini; 2 cloves garlic, crushed; 1 teaspoon kosher salt; 1 teaspoon ground cumin; ¼ teaspoon ground dried chipotle pepper; 1 pinch cayenne pepper; 2 tablespoons olive oil, divided; ½ lemon, juiced; 2 tablespoons cold fresh water (Optional); 1 pinch ground Aleppo pepper; freshly chopped parsley leaves for garnish

Recipe by John Mitzewich from allrecipes.com

Appetizer 2 Hr. 10 Mins.

Ingredients

16 servings

•

2 large sweet potatoes, cooked until tender
•

⅓ cup tahini
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2 cloves garlic, crushed
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1 teaspoon kosher salt
•

1 teaspoon ground cumin
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¼ teaspoon ground dried chipotle pepper

•

1 pinch cayenne pepper
•

2 tablespoons olive oil, divided
•

½ lemon, juiced
•

2 tablespoons cold fresh water (Optional)
•

1 pinch ground Aleppo pepper
•

freshly chopped parsley leaves for garnish

Instructions

Scoop sweet potato flesh into a bowl. Let cool to room temperature.
Add tahini and garlic to the sweet potatoes. Season with salt, cumin, chipotle, and cayenne. Drizzle in 1 tablespoon olive oil and lemon juice. Mash until hummus reaches desired smoothness. Add water to lighten the texture; whisk in 1 tablespoon at a time.
Cover with plastic wrap and refrigerate for at least 2 hours.
Taste and adjust seasonings as desired. Transfer hummus to a serving bowl. Drizzle remaining olive oil, Aleppo pepper, and parsley over the top.