Sweet Potato Hummus

Snack on something worthwhile. This is tasty AND nutritious. It’s bold, delicious, flavorful and full of antioxidants, collagen, and protein. You name it, it’s all here.

Ingredients

Hummus

• 1 can (15 oz.) Chickpeas, drained and rinsed

• 1 large Sweet potato, roasted and peeled

• 1 cup Lemon juice

• 1 cup Water

• 4–5 Garlic cloves

• 1 Tbsp. Curry powder

• 1 Tbsp. Rubbed sage

• 2 Tbsp. Sesame oil

• 1 cup Tahini paste

• Kosher salt, to taste

Top Salad

• 1 can (15 oz.) Chickpeas, drained and rinsed

• 1 small Onion, minced

• 1 cup Lemon juice

• Kosher salt, to taste

Garnish

• 1 bunch Fresh parsley, chopped

• 3 Tbsp. Crunchy garlic chile oil

• Zest of 1 lemon

• 1 bag Southern Recipe Small Batch Pork Rinds, for dipping

• Honey, for drizzling

Directions

1. **Prepare the Chickpea Salad:**

In a medium bowl, combine the minced onion, lemon juice, chickpeas, and a pinch of kosher salt. Mix well and let sit to allow the lemon juice to lightly pickle the onions.

2. **Make the Hummus:**

In a food processor, combine chickpeas, roasted sweet potato, lemon juice, water, garlic, curry powder, sage, sesame oil, and tahini paste.

Blend until smooth and creamy, adding salt to taste.

3. **Assemble the Dish:**

Spoon the hummus onto a serving platter or into a bowl.

Top with the pickled chickpea and onion salad.

Drizzle with crunchy garlic chile oil and honey, sprinkle with chopped parsley, and finish with fresh lemon zest.

4. **Serve:**

Enjoy with Southern Recipe Small Batch Pork Rinds for a bold, flavorful scoop.