Loaded Sweet Potato Herb Hummus

5 from 1 vote

Author: This Worthey Life

1 cup sweet potato cooked, cut into chunks, then mashed
1 cup of chickpeas
2-3 tablespoons of extra virgin olive oil
2 tablespoons of tahini paste
1 1/2 tablespoon flat-leaf parsley
juice of half a lemon
2 cloves garlic chopped
1/2 teaspoon cumin
1/2 medium red onion chopped
1 cup olives chopped
1/3 cup pine nuts
ProTip: To cut down on the preparation time cook the sweet potatoes ahead of time and keep them in the fridge. You can also prep the topping ahead of time too.

Into a food processor, add the chickpeas, sweet potatoes, extra virgin olive oil, tahini paste, flat-leaf parsley, juice of half a lemon, garlic, and cumin.
Secure the lid on the food processor and pulse on high.
Through the porthole, drizzle in the extra virgin olive oil and continue to pulse until the hummus is smooth- about 5 minutes.
Remove the lid and taste the hummus. Adjust the amount of sea salt and olive oil to achieve the saltiness and consistency you desire.
Spoon the hummus into a serving bowl and top with chopped olives, red onion, and pine nuts.
Serve.