Roasted sweet potato and garlic hummus

 

 

Advance preparation

In a 400 deg. farenheit oven, bake:

 

approx 45-60 min, until soft

     - 1 medium sweet potato (to yield 1 cup)

 

approx. 35-45 min, until soft and slightly brown skins

     - 5 large bulbs garlic (wrapped in alum. foil)

 

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Purée until smooth:

 

- 1 cup baked sweet potato (skin removed, completely cooled)

- 4 or 5 bulbs garlic (squeezed out of skins)

- 1  19-oz. can of cannellini beans (rinsed and well drained)

- ¼ cup tahini

- ¼ cup fresh lemon juice

- ½ tsp. sweet smoked paprika

- ¼ tsp. ground cumin

- ½ tsp. salt

 

(adjust lemon and spices to taste)