Categories: Dips

Ingredients

• 1/2 cup tahini
• 1/2 cup fresh lemon juice
• 2 (15 oz.) cans chickpeas, rinsed and drained
• well
• 1/2 cup olive oil
• 2 cloves garlic
• 1 1/2 tsp. kosher salt
• 1 tsp. ground cumin
• 1 tsp. curry powder
• 1/4 tsp. ground red pepper (cayenne)
• 1/4 cup chopped fresh flat-leaf parsley or
• cilantro
• 3 medium sweet potatoes, peeled and thinly
• sliced
• vegetable oil spray
• salt and ground black pepper

Directions

1. For hummus: In a food processor combine tahini, lemon juice and 1 Tbsp. water and puree until emulsified. Add the chickpeas, olive oil, garlic, salt, cumin, curry powder, cayenne and parsley. Puree until smooth. Transfer to a serving dish. Cover and refrigerate until ready to serve.

2. For sweet potato chips: Heat oven to 350 degrees. Line a baking sheet with parchment paper. Arrange sweet potato slices on baking sheet in a single layer. Spritz with oil and sprinkle with salt and pepper. Bake 10 minutes or until crisp. Serve chips with hummus.

Email to a friend | Print this recipe | Back