Sweetpotato hummus – North Carolina Sweet Potatoes

Sweetpotato hummus

1 serving

1 medium sweetpotato from North Carolina - boiled or baked
1 can of cooked chickpeas - drained
2 tbsp apple cider vinegar or lemon juice
2 tbsp tahini
60 ml ice cold water
1/2 tsp salt
4 tbsp olive oil
1 pinch paprika
1 tbsp sesame seeds
1 tbsp chopped parsley

Directions:

1.       Mash the sweetpotatoes with the chickpeas, apple cider vinegar or lemon juice, tahini, ice-cold water and salt until you have a creamy mixture. If the consistency is too thick, you can add a little more ice-cold water.

2.       Pour the sweetpotato hummus into a bowl or spread it on a plate with high sides and drizzle with the olive oil. Then garnish with the paprika, sesame seeds and chopped parsley and serve!

Preparation time:      ca. 35 minutes

Energy:
200 kcal/ 840 kJ
Protein:
5 g
Fat:
10 g
Carbohydrates:
20 g