This Thanksgiving cheeseboard and sweet potato hummus is perfect to serve to a crowd for the holidays! It's made complete with baked homemade pita chips!
Make the hummus. Combine chickpeas, mashed sweet potato, tahini, garlic, lemon juice, maple syrup, cinnamon, nutmeg, salt, and pepper into a food processor. Pulse until finely chopped. Add the olive oil and blend for a couple minutes, scraping down the sides as needed. With the processor running, add the ice water a tablespoon at a time, and blend for another couple minutes or until hummus is smooth and creamy. Season to taste with salt and pepper. Scoop into a serving bowl, smooth out the top, and drizzle with extra olive oil. Sprinkle with cinnamon and nutmeg.
Preheat oven to 400℉. Line a baking sheet with parchment. Set aside.
In a medium saucepan, melt the butter over medium-high heat. Once melted and beginning to bubble, start whisking until brown bits appear at the bottom of the pan. Remove from heat and continue to whisk for a minute or so. Add the cinnamon and nutmeg and whisk to combine.
Lay the pita wedges on the baking sheet and brush both sides with the spiced brown butter. Season with salt. Bake for 10 minutes or until crispy and golden.
Serve with the cheeses and all of the fixings!