From chef Tona Bays. This is the shortcut method.
Sweet Potato Hummus
- 2 medium sweet potatoes
- 16 oz. pre-made Hummus
- Turkish Spice (from Penzeys)
- Peel and cut up sweet potatoes into 1/2″ chunks. Boil in water until very soft but not falling apart.
- Mash sweet potatoes. Allow to cool.
- Mix with pre-made hummus. (should be about equal parts)
- Add turkish seasoning to taste. This might be 1/2 – 1 tsp.
- Refrigerate overnight.
- Serve with fresh vegetables for dipping, or pita chips.