Maple, Sweet Potato Hummus with Whole Grain Pita Chips
Servings: 4 cups hummus and 50 chips
Preparation Time: 45 minutes total
Ingredients:
Hummus:
- 1 pound sweet potatoes, peeled and cut into 1-inch cubes
- 1 cup chickpeas (garbanzo beans)
- 1/4 cup tahini (sesame paste)
- 1/2 lemon, juiced
- 1 tablespoon Virgin Coconut Oil, melted
- 2 cloves garlic, minced
- 1 tablespoon dark maple syrup
- 1 tablespoon fresh chopped sage
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- salt and ground pepper to taste
Whole Grain Pita Chips:
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 2 tablespoons Virgin Coconut Oil, melted
- 8 large (6 1/2 diameter) whole wheat/whole grain pita pockets
Directions:
Steam sweet potatoes in filtered water until very tender. Remove from heat and reserve 1/2 cup of steam water.
In food processor, combine remaining ingredients for hummus and process until creamy. Add reserved water (a little at a time) until desired consistency is reached. Set aside.
Preheat oven to 350 degrees. Combine spices and set aside.
Melt 2 tablespoons of coconut oil in a small saucepan. Brush half of oil evenly over each pita and sprinkle combined half of spice mixture evenly over each pita. Bake in preheated oven for 10 minutes. Remove, flip pitas, and brush with remaining oil and sprinkle with remaining spice mixture. Place back in oven for 10 minutes or until browned and crisp. Let cool.
Once pitas are cool to touch, break apart, and serve with hummus.
Recipe and photo submitted by Kristen, Mattapoisett, MA.
