Impress your guests with a yummy rosemary-infused hummus
1 small to medium sweet potato, peeled and cut into 1-inch cubes
1/2 can chickpeas, drained and rinsed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 garlic clove, crushed
sea salt and black pepper (to taste)
1 stalk of fresh rosemary
1. Boil sweet potato on a stove top until tender, then remove from pot.
2. In a pan add olive oil to heat, add chickpeas, sweet potato, salt and pepper and rosemary.
3. Lightly cook until golden, then remove from heat.
4. Allow ingredients to cool, then transfer to a food processor and blend until smooth.
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