1 sweet potato
3/4 cup chick peas (garbanzo beans), drained (about 1/2 of a 14.5 oz can)
2 Tbs. tahini
3 Tbs. olive oil
Juice of 1 lemon
1 tsp. Chinese Five Spice
1/8 tsp. cayenne pepper
Dash salt and pepper
Peel the sweet potato. Prick potato with a fork. Microwave the potato for 5 minutes on high. Let potato cool. Cut the potato into small chunks. Place the sweet potato chunks into a food processor. Add the chick peas, tahini, olive oil, lemon juice, Chinese Five Spice, and cayenne pepper. Blend on high until smooth. Add salt and pepper as desired. Makes 2 cups.
You can boil or roast the sweet potato rather than microwaving. Just cook until very tender.
Chinese Five spice is a blend of cinnamon, anise, star anise, cloves, and ginger. It is delicious on grilled chicken and in this recipe!
I served this with Cinnamon Wheat Thins and cumin dusted pita chips. Both were big hits with my tasters
If your hummus is a little thick, you can thin it out with an additional amount of olive oil. Start with 1 tsp. and blend. Add more until you get to your desired consistency.