Thick Sweet Potato Tahini Spread

Sweet Potato Spread⠀
1 cup cooked and roughly mashed purple sweet potatoes* (or any color sweet potato of choice)⠀
2 TBS runny tahini⠀
½ lemon, squeezed⠀
1 garlic cloves, minced (or sub ⅛ tsp garlic powder)⠀
1 tsp ground cumin⠀
Himalayan sea salt and black pepper to taste⠀
filtered water or unsweetened almond milk, as needed⠀

~1/4 cup Sweet Potato Spread⠀
Toasted GF bread⠀
Optional for serving: pine nuts, chopped parsley, hemp hearts, and ground cumin⠀

To cook the sweet potatoes, scrub and peel them, then cut the flesh into large cubes. Fill a pan with an inch of water and bring to a boil. Add the sweet potato cubes to a steamer basket and steam in the pan for 7-10 minutes until the flesh is very tender when pierced with a fork. Drain, place the cooked sweet potato in a bowl and mash with a fork or potato masher.⠀
Add the mashed purple sweet potato, tahini, lemon juice, garlic, and cumin to a high speed blender or food processor and pulse until well-combined and creamy, scraping down the sides as needed to recombine.⠀
Season with Himalayan sea salt and black pepper and taste to mixture. Add more lemon for brightness, cumin for spice, and tahini for creaminess. If the mixture is too thick, add filtered water or unsweetened almond milk in 1 TBS increments to reach desired consistency.⠀
To assemble your toast, spread ~1/4 cup Chickpea-Free Purple Sweet Potato Hummus onto toasted bread. Serve with optional pine nuts, parsley, hemp hearts, and a sprinkle of cumin.⠀
Store leftover Chickpea-Free Purple Sweet Potato Hummus in the fridge for up to one week. Enjoy!

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