Sweet Potato & Tahini Hummus with Homemade Pita Chips

Pair this hummus with 2021 Angelo Negro 'Onorata' Langhe Favorita Vermentino Ingredients:

• 1 can chickpeas
• Juice of 1 lemon
• ¼ cup tahini
• Olive oil
• Cracked black pepper
• 1 clove garlic
• 2 smaller size sweet potatoes
• 2 Jimmy Nardello red peppers
• Mint
• Sea salt to taste

Seasoning + Pita Chips:

• Pita bread
• 1 tblsp. Zaatar
• 1 tblsp. Sumac
• 1 tblsp. Cumin
• 1 tblsp. Coriander

[gallery size="full" ids="46509,46507,46506"] Preheat oven to 350 and Boil water. Prep the sweet potatoes peeling them and add them to the water once boiling until soft. About 25 minutes. Let the potatoes cool. Prep the pita bread in a bowl by combining with olive oil and spices. Mix together and place onto a baking sheet. Bake until golden. Bake the pita bread until golden brown to make your chips! Roast the red peppers over a flame until slightly charred, slice and set aside. The more you cook them down the sweet they get! Add the potatoes to food processor with chickpeas, tahini, lemon juice, garlic clove, and sea salt to taste. Add olive oil to reach your desired thickness. Add one of the peppers depending on the level of heat. Pulse until smooth! Hint: If you have the time, boil the chickpeas for in water mixed with baking soda to get them super soft! You can also add a bit of water if you hummus becomes too thick. Plate the hummus and garnish with mint leaves, spices, and the roasted red peppers.