Sweet Potato Hummus with Artichokes and Black Sesame
This nutritious, colorful hummus is makes a delicious bread or cracker spread. Try it with a variety of vegetables or stuffed into bell pepper “boats” or lettuce cups. It’s great, too, with a favorite cheese. Use salt, artichoke hearts and spices as desired.
3.5 Cups
3.5 Cups
  • 2medium sweet potatoesbaked and cooled
  • 1can garbanzo beansdrained and rinsed, or 1-3/4 cup freshly prepared
  • 2-3Tbsp tahini
  • 3Tbsp extra virgin olive oilplus more for garnish
  • 2-4cloves garlicchopped
  • 1medium lemonjuiced
  • artichoke heartsmarinated or plain
  • Himalayan pink salt
  • cayenneground
  • cuminground
  • turmericground
  • black peppercornsground
  1. Remove skin from sweet potatoes. Transfer to a food processor.
  2. Add remaining ingredients, keeping a few garbanzo beans aside for garnish. Pulse and process to desired consistency.
  3. Transfer to a bowl or serving dish. Make a well in the center; fill with artichoke hearts and garbanzo beans.
  4. Sprinkle with black sesame seeds and additional freshly ground black pepper.
  5. Serve with extra virgin olive oil for drizzling.