Sweet Potato Hummus with Baked Flour Tortilla Chips
Adapted from [Spoon Fork Bacon|http://spoonforkbacon.com/2012/01/sweet-potato-hummus-and-cumin-flatbread-chips/]
Yields: 2 cups
Ingredients
- For the Hummus:
- 1lb sweet potato or yam, cooked, peeled, and chopped
- 1 (14.5oz) can garbanzo beans, drained
- 1 garlic clove
- 1/3c olive oil
- juice of half a lemon
- 1t cumin
- 1t paprika
- 1/4t cinnamon
- 1/8t cayenne pepper
- pinch of nutmeg
- salt to taste
- For Serving: olive oil drizzle, sprinkle of paprika, couple grates of fresh nutmeg
- For the Chips:
- 8 flour tortillas, cut into triangles
- olive oil
- sea salt
Instructions
!For the Hummus:
Add all of the ingredients to a blender or food processor and process until smooth. If too thick, more olive oil can be added. Season with salt to taste. For serving, drizzle the top of the hummus with olive oil, a sprinkle of paprika, and a couple of grates of fresh nutmeg. Serve with Baked Flour Tortilla Chips. Store in an airtight container in the refrigerator.
!For the Chips:
Preheat oven to 400 degrees. Place the tortilla triangles in a single layer on a large baking sheet. Brush the tortilla triangles lightly with olive oil. Season with sea salt. Bake for 6-10 minutes. or until they begin to brown and crisp up (they get more crisp as they cool). Check for seasoning and salt again after baking, if needed. Serve.