Sweet potato hummus on a Monday night with the perfect backdrop! (It was a LIVE picture from my kid’s playroom while I was prepping dinner).
This is how you should use up your next small batch of cooked sweet potatoes. Zero waste and just use up your small quantity of leftovers.
Makes about 1 cup
- 1/2 cooked oven baked large sweet potato, break in chunks
- 2 tbsp tahini (remember to stir before use)
- 1 generous pinch of Maldon’s sea salt flakes and freshly ground black pepper each
In a food processor (I used @kitchenaid_russia mini chopper), put all ingredients in and blend at high speed until everything is well combined. Taste and season accordingly, it should taste with a perfect hint of nutty tahini.
Sprinkle with chili flakes, more @maldonsalt and drizzle with extra virgin olive oil before serving. Serve warm with fresh pita bread.