Recipe Wednesday: Sweet Potato Hummus

Hands up if you love hummus. Consider all four hands in the Hall's household up, up, up in the air! We just can't get enough of this stuff. We even allow ourselves to pay the big bucks to get this at the store. I mean $8 for the big bowl? We don't care!

So when I saw this recipe from this awesome Alaska from Scratch blog, I knew I had to make it. I never knew hummus could be so easy to make. I just added all the ingredients to my kitchen aid mixer and let it go to town. It took awhile for it all to mix up well, but the wait was worth it. The sweet potato really gives it a nice flavor and eaten with the baked tortilla chips - oh yum!

Ingredients:

For the hummus:

- 1 lb sweet potato or yam, cooked, peeled, and chopped (two yams was about 1lb)

- 1 (14.5oz) can garbanzo beans, drained

- 1 garlic clove

- 1/3 cup olive oil

- juice of half a lemon

- 1 teaspoon cumin

- 1 teaspoon paprika

- 1/4 teaspoon cinnamon

- 1/8 teaspoon cayenne pepper

- pinch of nutmeg

- salt to taste

For the chips:

- 8 flour tortillas

- olive oil

- sea salt

Directions:

For the hummus:

- Add all the ingredients to a blender, food processor, or kitchen aid mixer. Mix until smooth. If too thick, more olive oil can be added. Season with salt to taste. You can opt to add some olive oil, paprika, or nutmeg to the top for serving. Pair with baked flour tortilla chips. Store in an airtight container in the refrigerator.

For the baked flour tortilla 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).