Ham and Sweet Potato Hummus Canapes

Ingredients

Sweet Potato Hummus

• 1 sweet potato, peeled, chopped and boiled until fork tender
• 1/2 (14.5 ounce) can garbanzo beans, drained
• 3 tablespoons tahini
• 2 tablespoons extra virgin olive oil
• 1 garlic clove
• ½ lemon, juiced
• 1 tablespoon cumin
• 1 teaspoon paprika
• 1/4 teaspoon cinnamon
• dash nutmeg
• salt and pepper to taste
• 1 baguette
• olive oil to brush onto baguette slices
• 10 slices of thinly sliced black forest ham (or deli meat of your choice)

Directions

1. Prepare the sweet potato hummus first.
2. Place ingredients for hummus into a food processor and blend until smooth. Adjust seasonings and stir. Remove from processor and place into a bowl. Refrigerate until chilled. Any extra can be stored in a sealed container in the refrigerator and used as a dip.
3. Slice 20 pieces of crostini from a very thin baguette. Brush with olive oil, season and bake for 7 minutes in a preheated 180 degrees F oven. Let Cool.
4. Cut ham pieces in half so you have 20 pieces.
5. Spread the sweet potato hummus onto the toasted baguette
6. Fold the ham to fit ontop. Garnish with dill or parsley if desired.