Traditional Chinese Medicine Properties: Cooling, strengthens spleen and stomach function, tonifies chi, clears heat, detoxifying.
My favorite way to make this recipe is to roast twice (or even 4 times) the amount of sweet potatoes the night before and have them for dinner. Then, the next day, I take the left-over sweet potatoes, make the hummus, and the whole process only takes about ten minutes!
- 1 medium sweet potato, peeled and cubed into 1/2 inch pieces (about 2 cups)
- 4 tablespoons olive oil, divided
- salt and pepper, to taste
- 1 can organic chickpeas (about 2 cups), drained and liquid reserved
- 3 cloves garlic, smashed
- 1 lemon, juice and zest
- 2 tablespoons tahini
- 1 tablespoon Fertile Ground spice blend
- extra olive oil, smoked paprika, crushed red pepper, and/or minced fresh parsley for garnish (optional)
- Preheat oven to 425.
- Toss the sweet potatoes with 1 tablespoon olive oil, Fertile Ground, and salt/pepper to taste.
- Roast on a rimmed baking sheet at 425 degrees for 20 minutes, or until potatoes are tender and beginning to brown.
- Remove from oven and allow potatoes to cool.
- Add cooled potatoes, drained chickpeas, remaining 3 tablespoons olive oil, garlic, lemon zest and juice, tahini, salt/pepper, to food processor (or blender).
- Blend together until completely integrated.
- While food processor is running, add reserved chickpea liquid 1/4 cup at a time, until hummus has reached desired consistency.
- Taste and adjust seasoning as necessary.
- Garnish with extra olive oil, sesame seeds, crushed red pepper, and/or minced fresh parsley, if desired.