Sweet Potato Hummus

I am on a hummus kick. This paired with an excess of the most delicious little sweet potatoes, I created a delicious, easy, tasty, healthy sweet potato hummus I will definitely make again!

What You'll Need:

• Blender (or food processor)
• Large pot
• 3-4 small sweet potatoes
• 1/2 large lemon (or one small one)
• 2 Tbsp extra virgin olive oil
• 1 can of chickpeas
• 1/4 cup of tahini
• 1 crushed clove of garlic
• 1/4 tsp of sea salt
• Plenty twists of fresh black pepper
• 1/2 tsp tumeric powder
• 1/2 tsp coriander powder
• 1/2 tsp chilli powder
• 1/4 cup filtered water

What You'll Do:

• Boil your water
• Peel your potatoes
• Chop your potatoes into smaller cubes so they boil quickly
• Once boiling, place your potato pieces into the boiling water and cook until very tender
• When the potatoes are boiling, get your blender (or food processor) ready
• Rinse and drain your chickpeas then add into your blender
• Squeeze the juice of your lemon into the chickpeas
• Pour in the tahini and extra virgin olive oil
• Add in your crushed garlic 
• Sprinkle in your tumeric, coriander powder, chili powder, sea salt and ground pepper
• Your boiling potatoes should be ready by now
• Drain them and then add into your blender
• Blend until smooth
• I had to add a little filtered water to ensure it had a nice and creamy texture
• That's it!

Hummus doesn't just act as a dip, though a delicious one, you can also use it as a sandwich spread.
If you are a dipper, I love to dip raw veggies into hummus, corn chips, and whole-wheat pitas.

If you like things with a kick - add more chili and make this hummus nice and spicy.

The STEWART SCORE:
Appearance: 1 (it looks like orange sludge...not overly attractive, but you can fancy it up by topping it with fresh basil or chopped green onions)
Taste: 2
Ease: 2