Greet guests with a CrunchMaster dip that’s both healthy and delicious or repurpose leftover sweet potatoes for a guilt-free next-day snack.
Sweet Potato Hummus and Goat Cheese
1/2 cup chopped cooked sweet potato
3/4 cup canned chickpeas, drained and rinsed
3 tbsp tahini
5 tsp lemon juice
1 clove garlic
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground cumin
24 Crunchmaster Pumpkin Harvest Crackers
4 tbsp crumbled goat cheese
2 tbsp toasted pumpkin seeds
In food processor, blend sweet potatoes, chickpeas, tahini, lemon juice, garlic, salt, pepper, cumin and 1/3 cup water until smooth, scraping down sides if necessary.
Spread 2 tsp hummus over each cracker. Sprinkle with goat cheese and pumpkin seeds.
Tip: Refrigerate leftover hummus in an airtight container for up to three days.