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Sweet Potato Hummus

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  • Davi Johnson

    Spiced Sweet Potato Hummus and Cumin Flatbread Chips from Spoon Fork Bacon

  • Lani

    Spiced Sweet Potato Hummus and Cumin Flatbread Chips Makes 2 cups Ingredients: 1 sweet potato, peeled, chopped and boiled until fork tender ½ (14.5 ounce) can garbanzo beans, drained 3 tablespoons tahini 2 tablespoons extra virgin olive oil 1 garlic clove ½ lemon, juiced 1 tablespoon cumin 1 teaspoon smoked paprika ¼ teaspoon cinnamon 1/8 teaspoon cayenne pepper dash nutmeg salt and pepper to taste extra virgin olive oil for drizzling flatbread chips: 2 sheets flatbread, cut into 1 inch triangles 3 tablespoons olive oil for brushing 2 teaspoons cumin salt and pepper to taste Directions: 1. Preheat oven to 350F. 2. Place flatbread chips onto a baking sheet and brush with oil. Sprinkle with cumin and salt and pepper. Bake for 15 minutes until lightly browned and crisp. Set aside. 3. Place ingredients for hummus into a food processor and blend until smooth. Adjust seasonings and stir. Top with a small drizzle of olive oil and a sprinkle of cumin. Serve with baked flatbread chips.

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