Sweet Potato Hummus Spread

Preparation

1. Slightly perforate the sweet potato with a fork, and bake in a preheated oven at 375°F (190°C) for about half an hour or until softened. Cool slightly.2. At the same time, add the rest of the ingredients (except the water) to the food processor and grind until a smooth hummus spread is obtained (note: the amount of chickpeas, 2 cups, is after cooking).3. Add the water gradually (only if necessary and this will help the grinding work).4. Cut the baked and chilled sweet potato into two halves, remove with a tablespoon the contents of the sweet potato and add to the food processor. Grind in short pulses until absorbed into the mixture and the ingredients are combined (avoid over-grinding so the spread will eventually get a liquid puree - only a few seconds).5. Taste and fix flavors if necessary. Can be stored in an airtight box in the refrigerator for 2-3 days.6. Bon appetite (:

Total time: 30-60 min

Equipment: food processor.

The spices in the recipe are according to personal taste. The preparation method also includes cooking and baking.