From on Healthy Happy Life Blog
( I kept recipe completely the same... the only ting I wasn't sure of is if it should have been served warm (from the baked sweet potatoes or chilled?)
vegan, makes about 3 cups
1 cup baked sweet potato (skin removed)
1 1/2 cups garbanzo beans, drained
2 Tbsp apple cider vinegar
2 Tbsp tahini
4 Tbsp grape seed oil (or olive oil)
1/3 cup nutritional yeast
1-2 tsp agave or maple syrup
optional: 1/4 cup orange juice - for a zesty sweet accent of flavor!
salt and spice to taste*
* I used Cajun seasoning and seasoned salt from Penzey's Spices
* Add more oil/vinegar to thin out your hummus more - if desired. Or replace oil with low-fat soy milk or zesty orange juice.
1. Add all the ingredients to a Vitamix or Food Processor.
2. Pulse or blend until smooth. For chunkier hummus - pulse the mixture and keep a few of the beans half-chopped instead of pureed. I went with a full on puree for creamier hummus.