Roasted Sweet Potato Hummus

Many years ago, I WAY OD'd on hummus. To this day, I don't usually love it because of how much I ate at one time. This recipe isn't technically a hummus because I don't use (or really care for) Tahini. If you love it, by all means, add a bit.

This is a sweet and savory bean dip that is great with veggies, pita or as a spread on a sandwich.

Roasted Sweet Potato Hummus

1 large sweet potato, peeled and chopped into 2" pieces

4 Tbs olive oil, divided

1 14.5 oz can of garbanzo beans, drained and rinsed

1 clove of garlic, peeled

1-2 Tbs fresh lemon juice (or to taste)

1 Tbs fresh parsley or chives, chopped

salt and pepper

Preheat oven to 400.

Place the sweet potato on a sheet pan and drizzle with 2 Tbs olive oil and season with salt and pepper. Toss and roast for about 20 minutes, or until golden.

Place roasted sweet potato, drained garbanzo beans, and garlic in a food processor and puree.  If it's having trouble mixing well, you can add a couple Tablespoons of water to get it going. Add the lemon juice, olive oil, salt and pepper and puree again until smooth. Add the herbs at the last minute and season to taste.