Enjoy as a dip or spread. Serve with sweet pepper slices, carrots, mushroom caps & snow peas. Spread on a gluten-free bread. Add a topping of coarse chopped almonds if you like.

  • 1 lrg sweet potato, peeled & cubedsweet-potato-hummus
  • 1 cup canned white beans (cannellini, great northern, white kidney), drained & rinsed
  • 1/4 cup tahini
  • 2 tbsp extra-virgin olive oil
  • 2 garlic cloves, minced or pressed
  • 1/2 tsp cumin
  • 1/4 tsp paprika
  • juice from 1/2 lemon
  • 1 tsp orange zest
  • 1 tbsp maple syrup
  • salt and pepper to taste

Directions:

Steam or boil the sweet potato until very tender. Puree in food processor along with everything else. Add salt & pepper to taste.