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Sweet Potato Hummus and Cumin Flatbread Chips

thanksgiving appetizers
Print Recipe

Thank you Spoon Fork Bacon for the recipe!

Ingredients

  • 1 sweet potato (peeled, chopped, and boiled until fork tender)

  • ½ can garbanzo beans (drained)

  • 3 Tbsp tahini

  • 2 tbsp extra virgin olive oil + more for drizzling

  • 1 garlic clove

  • ½ lemon (juiced)

  • 1 Tbsp cumin 

  • 1 tsp smoked paprika

  • ¼ tsp cinnamon 

  • ⅛ tsp cayenne pepper

  • Dash nutmeg

  • Salt and pepper to taste

Flatbread Chips: 

  • 2 sheets flatbread (cut into 1-inch triangles)

  • 3 Tbsp olive oil for brushing

  • 2 tsp cumin

  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 350°F. 

  2. Place the flatbread chips onto a baking sheet and brush with oil. Sprinkle with cumin, salt, and pepper. Bake for 15 minutes until lightly browned and crisp. Set aside. 

  3. Place the ingredients for the hummus in a food processor and blend until smooth. Adjust the seasoning and stir. Top with a small drizzle of olive oil and a sprinkle of cumin. Serve with the baked flatbread chips.

Find it online: https://shesafullonmonet.com/unique-thanksgiving-appetizers/