Sweet Potato Hummus!

Sweet Fancy Hummus!

If you were at the Canuck Games, you got to taste Whisked Gluten Free's awesome flax seed bread...vegan-friendly and gluten-free...AND it tasted like REAL BREAD! Our very own Canuck Melanie L, who owns WGF, had us try this awesome bread with some tasty homemade hummus spreads. It is a perfect pairing, so I tried making my own...with Sweet Potato! The trial run turned out okay, so hopefully it will work for you too! You can pair this spread with veggies for a great quick snack, or you can order that awesome flax seed bread online at www.whiskedglutenfree.com/bakery and they will deliver it right to the box! Remember, they have other great, healthy treats for you to try! But first...make the Sweet Potato Hummus! 

Ingredients:

1lb Sweet Potatoes, peeled and cut into cubes (this helps with processing)
1 Can Chick Peas, rinsed thoroughly
Juice of 1 Lemon (no seeds!)
1/4 Cup Tahini
2 Tbsp Avocado Oil, or good quality Olive Oil
2 Tsp Ground Cumin
Pinch Cayenne (depends on how much kick you want)
2 Cloves Garlic, minced
Sea Salt
Ground Pepper (Or you can use white pepper so you don't see any specks in the hummus)

1. In a large pot, steam cook the sweet potatoes. They are done when they are tender - around 12-15 minutes, depending on how big the pieces are cut. Bigger pieces may take longer than smaller pieces.
2. Place the potatoes into a food processor, along with the remaining ingredients, except for the salt and pepper. Puree for approximately 1 minute. If it is too thick, you can add a little water to thin it out, but probably is not necessary.
3. Season with salt and pepper and allow to cool. Place in an airtight container and refrigerate until you are ready to use. This will last approximately a week....if you don't eat it all within the first couple of days!