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Prep 30min
Total2hr30min
Servings10
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Ingredients
Hummus
1
large orange-fleshed sweet potato (12 to 14 oz)
1
can (15 oz) Progresso™ chickpeas, 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
Topping
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
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Steps
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.
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You've got to love them! Sweet potatoes are naturally rich tasting and sweet, and they are a good source of vitamins A and C.
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