Sweet Potato Hummus


Ingredients:

Hummus:

1 Can (15 oz), Chickpeas, drained & rinsed

1 Sweet potato (large), roasted then peeled

1 cup Lemon juice

1 cup Water

4-5 each Garlic cloves

1 tbsp. Curry powder

1 tbsp. Rubbed sage

2 tbsp. Sesame oil

1 cup Tahini paste

To taste Kosher salt

Top Salad:

1 Can (15 oz), Chickpeas, drained & rinsed

1 White small onion, minced

1 cup Lemon juice

To taste Kosher salt

Garnish:

1 bunch Chopped parsley Leaf

3 tbsp. Crunchy garlic chile oil

1 each Zest of a lemon

1 drizzle Honey

1 large bag Southern Recipe Small Batch Pork Rinds


Directions:


This recipe is constructed in three parts. First, we make a fresh pickled onion and chickpea salad, then the vibrant hummus, and finally garnished with layers of flavor.


Let’s make the topper salad first so it can marinate. In a medium bowl, add the minced onion, cup of lemon juice, one can of rinsed chickpeas and a pinch of salt. Mix completely to let the lemon juice pickled the onions.


For the hummus, simply add the other can of rinsed chickpeas, the roasted and peeled sweet potato, lemon juice, water, garlic, curry, sage, sesame oil and tahini in the bowl of a food processor. Let the blade chop until there is a smooth fully pureed texture. Add salt to taste.


Scoop the finished hummus into a serving bowl or plater and spoon over the pickled chickpea/onion topper salad. Next, spoon on the crunchy garlic chile oil, sprinkle on the chopped parsley, drizzle over the honey, and grate the fresh lemon zest a top of the vegetable dip. This will add layers of fun flavors to scoop up with your favorite Southern Recipe Small Batch Pork Rinds.