Sweet Potato Hummus

Hummus with fresh sweet potato packs even more plant power. Add a delicious blend of smoked paprika, coriander, and cumin to make this flavorful dip.

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Prep Time 30 min
Total Time 2 hr 30 min
Servings 10

Ingredients

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

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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Directions

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.