Yes! It’s sweet potato & carrot hummus to be exact!
2 cans (16 oz each) of chickpeas
1 large sweet potato
1 medium carrot
1/2 cup olive oil
3 cloves of garlic
1/2 tsp paprika
2 tsp cayenne pepper
2 lemons, juice of
Sea salt, to taste
1. Rinse chickpeas well, then in a large pot cover with water, bring to a boil and simmer for 30 minutes.
2. Coarsely chop the carrot and sweet potato and add them to the pot along with the garlic. Simmer for an additional 20-30 minutes or until the chickpeas and vegetables are soft.
3. Drain the chickpeas and veggies and process together in a food processor along with the paprika, cayenne pepper and lemon juice. Taste and add sea salt as necessary. Add olive oil gradually, pureeing at high speed until a very smooth paste is formed. Use more olive oil to obtain the desired consistency. Garnish with more cayenne pepper on top.
Serve immediately or refrigerate in an airtight container. Serve with celery and carrot sticks and crackers.