Chipotle sweet potato hummus with celery
- 2 sweet potatoes
- 1 cup roasted red peppers
- 2 tbsp chipotle pepper and sauce
- ¼ cup tahini
- 2 tbsp olive oil
- 2 lemons
- 16 sticks celery
Peel sweet potato and cut into large cubes. Place in a microwave safe dish, cover and microwave on high 4 to 5 minutes, or until very soft. Let cool.
In a food processor, combine sweet potato, roasted red peppers, chipotle, tahini, olive oil, 4 tbsp lemon juice and salt and pepper to taste. Process until smooth. Taste and adjust seasoning if needed.
Enjoy with celery sticks for dipping.