Sweet Potato and Butter Bean Hummus with Spiced Pita Chips

dsc_0001-sweet-potato-butter-bean-spicy-hummus-9-10-16Serves 6-8

Ingredients

1 large sweet potato, about 1 pound, baked, peeled and cooled
1 (15 ounce) can butter beans, drained reserving the juice for 
thinning the hummus
2 teaspoons ground cumin
1/2 teaspoon ancho chili powder
1/4 teaspoon Serrano smoked chili powder
1 teaspoon sea salt
1 teaspoon fresh rosemary (optional)
1/3 cup Tahini paste
3 tablespoons extra-virgin oilive oil
2 tablespoons fresh lemon juice

Add all the ingredients to a blender or food processor except the 
Sriracha and pine nuts, process until the hummus is silky smooth. 
Add the reserved bean juice to think if needed. Add the hummus to a
bowl. Put the Sriracha in the middle of the top and cover with 
plastic wrap. Refrigerate for at least two hours. When you are 
ready to serve the hummus, place the toasted pine nuts on top of 
the Sriracha.

Topping

2 teaspoons Sriracha chili sauce for the top middle of the hummus
1 tablespoon roasted pine nuts for topping 

Roasting Pine Nuts
Preheat oven to 375 degrees
 
Place the pine nuts on a baking sheet and bake for 5-10 minutes or until golden-brown in a preheated 375 degree oven, stirring
occasionally.

Spiced Pita Chips
Preheat oven to 350 degrees
Serves 6-8 

Ingredients

1 package 6-inch pocket pitas, split horizontally
3 tablespoons extra-virgin olive oil
1/2 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon ancho chili powder
1/4 teaspoon Serrano smoked chili powder, or to your taste
1/4 teaspoon lemon pepper
1/2 teaspoon sea salt

Brush the split pitas on both sides with olive oil

In a medium bowl, whisk together the garlic powder, cumin, ancho
chili powder,Serrano smoked chili powder, and lemon pepper. 
Sprinkle each of the oiled pitas with the spices. Then season both sides of the pitas lightly with the sea salt.

Cut each pita into 6 wedges. Arrange the wedges in a single layer 
on a baking sheet line with parchment paper or a silicone mat.

Bake in a preheated 350 degree oven for 10-15 minutes or until 
golden and crisp. Cool completely before serving. Store in an 
airtight container for up to 3 days.

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