Hummus is all the rage– and we all know why. Its deeeelicious. On sandwiches, on wraps, on crackers, as a veggie dip, with warm pita and on and on. Have you ever made your own? I had never thought to and always bought Sabra or whatever was on sale at the time, until my friend Lucette brought her momma’s famous traditional hummus to work one day. Holy crap, I was definitely missing out. I’ve still never got mine to taste that good, but I’m always experimenting with new ways to make hummus. This is my latest version, made with sweet potatoes, white beans and a little parmesan cheese. It’s super easy, makes for a creative appetizer or party dish and comes together with the wave of the hand (or the push of a food processor button).
Sweet Potato Hummus
- 1 sweet potato, baked or microwaved until soft
- 1 15oz can white kidney beans
- 1 tablespoon extra virgin olive oil
- 1/4 cup shredded asiago or parmesan cheese
- 1/4 teaspoon oregano
- 1/4 teaspoon cumin
1. Combine all ingredients into a food processor and blend into smooth.