- 1 16 oz can of chickpeas or garbanzo beans
- 1/4 cup liquid from can of chickpeas
- 1 small sweet potato
- 3-5 tablespoons lemon juice (depending on taste)
- 1 1/2 tablespoons brown sugar
- 1 1/2 tablespoons tahini
- 2 cloves garlic, crushed
- 1/2 teaspoon salt
- 3 tablespoons olive oil
Drain chickpeas and set aside liquid from can. Combine chickpeas, sweet potato, brown sugar, lemon juice, tahini, garlic, salt, and olive oil in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Hummus should have a smooth, creamy consistency. Add one tablespoon of water at a time, if needed, to desired consistency.
Place in serving dish and serve at room temperature with warm pita bread. Hummus may also be covered and refrigerated.