I like garlic. A lot. What I’m saying is that when a recipe calls for 1 clove a garlic I usually think that 4 cloves is the perfect amount. There’s no such thing as too much garlic! Right? Right.
Fortunately for me (and my family) they like garlic too. You never want to be the only person that eats a lot of garlic…but if everybody is eating garlic then everybody’s breath is on equal grounds.
SweetPea started eating hummus about a year ago. And I am so glad. She absolutely loves her hummus…even when Mom puts five cloves of garlic in it…
I’ve made a lot of traditional hummus. I’ve also made it with beets and carrots…and SweetPea has enjoyed all those variations. Sweet potato was a new variation, and one that I quite enjoy! And SweetPea enjoyed it too. That means she got hummus and an extra dose of veggies in the form of sweet potatoes. That makes this a two thumbs up recipe.
1 sweet potato, peeled, cut up, and steamed (or roasted) until soft
1 cup garbanzo beans, drained and rinsed
1/4 cup tahini
2-5 garlic cloves, raw or roasted
1 Tbsp olive oil
1/2 tsp cumin
1 tsp salt
water, as needed
Put everything (except water) into food processor and process until smooth. Add enough water to make it the consistency you want it.
Serve with crackers, bread, vegetables…a spoon…a finger…