Sweet Potato Hummus with Pita Chips

Sweet Potato Hummus with Pita Chips
Servings: 8 Prep 35 mins Start to Finish 45 mins


For the Hummus:
  • 2 cups sweet potatoes, peeled and cubed
  • 1 15 1/2 ounce can chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1 tablespoon honey
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
For the Pita Chips:
  • 3 7-inch whole grain pitas
  • 3 tablespoons canola oil
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup grated Parmesan

Make It

1. Boil the sweet potato until very tender, about 12 minutes. Drain it and let it cool. Blend the potato and chickpeas in a food processor. Add the other ingredients and blend until smooth, about 1 minute. Place the dip in a bowl and refrigerate. Before serving, add a sprinkle of paprika, if you like.

2. Heat the oven to 350 degrees . Slice each pita into four equal pieces, then split each in half. Lay all the halves on two baking sheets. In a small bowl, whisk together the next four ingredients. Brush the tops of the pita pieces with the mixture, then sprinkle with the Parmesan. Bake until browned and crispy, about 12 minutes. Serve with the hummus.