Sweet Potato Hummus

 

1

large orange-fleshed sweet potato (12 to 14 oz)

1

can (15 oz) Progresso® chick peas, drained, rinsed

1/4

cup almond butter or tahini

1/4

cup fresh lemon juice

3

tablespoons extra-virgin olive oil

1

small clove garlic, halved

1 1/2

teaspoons fine sea salt

2

teaspoons smoked paprika

1

teaspoon ground coriander

1

teaspoon ground cumin

1/4

cup coarsely chopped marcona almonds or toasted blanched almonds

2

tablespoons coarsely chopped fresh Italian (flat-leaf) parsley

1

tablespoon extra-virgin olive oil

• 1 Prick skin of sweet potato with fork. Microwave on High 6 to 8 minutes or until tender. Let cool 15 minutes or until cool enough to handle. Peel and cut up cooked sweet potato.
• 2 To make hummus, place cooked sweet potato and remaining hummus ingredients in large food processor. Cover; process until smooth. If needed, add water 1 tablespoon at a time to desired consistency. Cover and chill at least 2 hours to allow flavors to blend.
• 3 To serve, spoon hummus onto serving platter. Top with almonds, parsley and 1 tablespoon olive oil. Serve with flatbread crackers and/or fresh veggies.