Ok. I have to come clean. I am obsessed with collard wraps. Since, I bought my fresh collards last Friday, I have been thinking up new things to wrap in collard greens. Collard wraps are the perfect bag lunch because the hearty greens will stand up to moisture .
I also bought some fresh sweet potatoes at the farmer’s market. Collard green and sweet potatoes are a great pairing. So, I was wondering how to wrap them in the greens. In order to get a smooth texture with raw sweet potatoes I knew I would need some type of nut butter. I had some tahini in the fridge and eureka this hummus was born. The smoky, spicy, and sweet spread is the perfect filling for those greens and quite easy to make.
Spicy Sweet Potato Hummus
Collard green and sweet potatoes are a great pairing. In order to get a smooth texture with raw sweet potatoes I knew I would need some type of nut butter. I had some tahini in the fridge and eureka this hummus was born. The smoky, spicy, and sweet spread is the perfect filling for those greens and quite easy to make.
- Prep Time15 min
Ingredients
- 1 small or 1/2 large sweet potato, chopped
- 1 clove garlic
- 2 T ginger, grated
- 1 lime, juice and zest
- 1 T chipotle pepper in adobo
- 2 T tahini
- 2 T maple syrup
- salt to taste.
Instructions
Peel, chop and process the sweet potatoes in the food processor until finely chopped.
Add the remaining ingredients and process until smooth.
Add salt to taste.
