This delicious dip is a great way to get kids to eat their vegetables. The combination of sweet potato and chickpeas, along with lemon and tahini make it a standout at snack time.
Adding nutritious and tasty sweet potato puts a bright”
twist on traditional hummus.
Set a steamer basket in a medium pan. Add enough water to come just to the bottom of the basket, then add sweet potato. Cover pot, bring to a boil, then reduce heat to medium and cook until tender, about 10–15 minutes. Transfer to a food processor.
Add remaining ingredients, except pita and veggies, and puree until smooth, thinning with water a teaspoon at a time if necessary. Sprinkle with paprika if desired.
Let cool, then transfer to a covered container and refrigerate if not using right away.
Serve with pita chips and fresh veggies.