Sweet Potato Hummus and Crispy Chickpeas

This week for Foodie Friday it’s double the chickpeas, double the fun! We’ve got a recipe to make your own Sweet Potato Hummus, which is way cheaper and fresher than what you can buy at the store. And (bonus!) Crispy Roasted Chickpeas are perfect for adding crunch on top of your hummus (or any soup or salad!) They’re also a great snack on their own.¬†Hummus is traditionally used as a dip for sliced veggies but it’s also a great condiment. Try serving hummus with a platter of baby carrots, cherry tomatoes, sliced cucumbers, canned artichoke hearts (drained), and toasted pita wedges. Or maybe on a pita sandwich with chicken, spinach, roasted red peppers, and feta cheese.

Sweet Potato Hummus and crispy chickpeas

Sweet Potato Hummus
1 (15oz) can chickpeas (garbanzo beans), drained and rinsed
1 cup cooked sweet potato (no skin)
1/3 cup tahini (sesame seed paste, sold in a jar like peanut butter. Check the natural foods section.)
1/4 cup olive oil, plus additional
3 tbsp freshly squeezed lemon juice, plus additional
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp kosher salt
1/4 tsp black pepper
Crispy Roasted Chickpeas, for serving (optional, recipe below)

Add all ingredients except Crispy Roasted Chickpeas to the bowl of a food processor and process until smooth, scraping down the sides of the bowl occasionally. Add additional olive oil and/or lemon juice as needed to loosen up the consistency for your desired dip-ability. Serve topped with a drizzle of olive oil and/or Crispy Roasted Chickpeas if desired. Leftover hummus can be stored in a sealed container in the fridge for up to 5 days.

Crispy Roasted Chickpeas
1 (15oz) can chickpeas (garbanzo beans), drained and rinsed
1 tsp olive oil
1/4 tsp kosher salt
1/4 tsp black pepper
1/4 tsp smoked paprika
1/4 tsp chili powder
1/4 tsp garlic powder
Up to 1/4 tsp cayenne pepper if you want them spicy, optional

Preheat oven to 400. Pat chickpeas dry with paper towels. Place on a rimmed baking sheet and toss with olive oil. Sprinkle spices over top and toss again. If any chickpea skins have loosened you can discard them. Roast for about 15-25 minutes, or until browned and crispy, giving the baking sheet a shake to toss the chickpeas about every 5 minutes. They will shrink slightly. Cool, then store in a sealed container at room temperature for up to 2 or 3 days. They will lose a little of their crispiness after the first day.

You can certainly vary the spices in the Crispy Roasted Chickpeas recipe to your liking. Garlic Rosemary, Cumin Cinnamon, or Garam Masala chickpeas, anyone?

Enjoy! #FoodieFriday

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