Sweet Potato and Roasted Red Pepper Hummus

Preheat your oven to 400°F.

Cover a baking sheet with parchment paper. Lay the 2 sweet potatoes on the parchment paper, skin side up, and place in a 400° oven. After 15 minutes, remove the baking sheet from the oven, add the red pepper strips and put back in the oven for 30 minutes. When ready, the sweet potatoes should be soft and the red peppers should be browned. Remove from oven and set aside to cool.

In a food processor or high powered blender, add the chickpeas, sweet potatoes, red pepper, tahini, olive oil, lemon juice, salt, black pepper, curry powder and cayenne powder. Process until smooth.

Sprinkle with paprika and serve with pita bread, carrots, pretzels, etc. This hummus will last for a few days in the fridge.