Roasted Sweet Potato Hummus

Traditional Chinese Medicine Properties: Cooling, strengthens spleen and stomach function, tonifies chi, clears heat, detoxifying. My favorite way to make this recipe is to roast twice (or even 4 times) the amount of sweet potatoes the night before and have them for dinner. Then, the next day, I take the left-over sweet potatoes, make the hummus, and the whole process only takes about ten minutes! Ingredients:

• 1 medium sweet potato, peeled and cubed into 1/2 inch pieces (about 2 cups)
• 4 tablespoons olive oil, divided
• salt and pepper, to taste
• 1 can organic chickpeas (about 2 cups), drained and liquid reserved
• 3 cloves garlic, smashed
• 1 lemon, juice and zest
• 2 tablespoons tahini
• 1 tablespoon Fertile Ground spice blend
• extra olive oil, smoked paprika, crushed red pepper, and/or minced fresh parsley for garnish (optional)

Instructions:

1. Preheat oven to 425.
2. Toss the sweet potatoes with 1 tablespoon olive oil, Fertile Ground, and salt/pepper to taste.
3. Roast on a rimmed baking sheet at 425 degrees for 20 minutes, or until potatoes are tender and beginning to brown.
4. Remove from oven and allow potatoes to cool.
5. Add cooled potatoes, drained chickpeas, remaining 3 tablespoons olive oil, garlic, lemon zest and juice, tahini, salt/pepper, to food processor (or blender).
6. Blend together until completely integrated.
7. While food processor is running, add reserved chickpea liquid 1/4 cup at a time, until hummus has reached desired consistency.
8. Taste and adjust seasoning as necessary.
9. Garnish with extra olive oil, sesame seeds, crushed red pepper, and/or minced fresh parsley, if desired.