Sweet Potato and Roasted Red Pepper Hummus

• 2 Medium Sweet Potatoes, Peeled And Cut In Half Lengthwise
• 1 Medium Red Pepper, Seeded And Cut Into Strips
• 1 can Chickpeas, Rinsed, Drained And Skins Removed (Don't Skip This Step- It Helps To Make The Hummus Creamy)
• 1/4 cups Tahini
• 2 teaspoons Olive Oil
• 2 Tablespoons Fresh Lemon Juice (about 1 Small Lemon)
• 1/4 teaspoons Ground Sea Salt
• 1/4 teaspoons Freshly Ground Black Pepper
• 1 teaspoon Curry Powder
• 18 teaspoons Cayenne Pepper
• Smoked Paprika For Garnish

1. Preheat your oven to 400 degrees F.
2. Cover a baking sheet with parchment paper.
3. Lay the 2 sweet potatoes on the parchment paper, skin side up, and place in a 400 degrees oven.
4. After 15 minutes, remove the baking sheet from the oven, add the red pepper strips and put back in the oven for 30 minutes.
5. When ready, the sweet potatoes should be soft and the red peppers should be browned.
6. Remove from oven and set aside to cool.
7. In a food processor or high powered blender, add the chickpeas, sweet potatoes, red pepper, tahini, olive oil, lemon juice, salt, black pepper, curry powder and cayenne powder.
8. Process until smooth.
9. Sprinkle with paprika and serve with pita bread, carrots, pretzels, etc.
10. This hummus will last for a few days in the fridge.

sweet potatoes, red pepper, chickpeas, tahini, olive oil, lemon juice, ground sea salt, freshly ground black pepper, curry, cayenne pepper, paprika

Taken from tastykitchen.com/recipes/appetizers-and-snacks/sweet-potato-and-roasted-red-pepper-hummus/ (may not work)