Sweet Potato & Chipotle Chilis
This recipe is a hearty, spin on the classic favorite! The sweet potato makes the hummus more filling, and the chipotle adds a nice spice to the mix! Eat it with pita or tortilla chips, or spread it on a sandwich.
Makes ~2 cups hummus
Prep: 5 minutes
Cooking Time: 45 minutes
Total Cooking Time: 50 minutes
15 oz Can of garbanzo beans
1 Medium sweet potato
2 TBS Tahini
1 Can of chipotles in adobo sauce
2 TBS lemon juice
2 TBS CBD-infused olive oil
Salt and pepper to taste
Preheat the oven to 425F.
Wrap the sweet potato in foil, and bake for about 40 minutes, or until the sweet potato is cooked through. Let cool for 5-10 minutes before peeling.
Remove the seeds from 3-5 chipotles, depending on your desired spice level.
In a food processor, add the garbanzo beans, lemon juice, olive oil, tahini, salt and pepper. Add the chipotles, plus a tablespoon of the adobo sauce left in the can.
Add in the peeled sweet potato.
Blend thoroughly for 30+ seconds, until the hummus is smooth.
Pour the hummus in a bowl and serve.
If desired, drizzle extra CBD-infused olive oil on the top.