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Roasted Sweet Potato Hummus
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Prep Time:
15 minutes
Total Time:
50 minutes
Elevate store-bought hummus with roasted sweet potato spread - perfect with peppercorn rice crackers.
Ingredients:
  • 1 large dark-orange sweet potato, peeled, cut into 1/2-inch cubes (10 to 12 oz)
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1 container (8 oz) plain hummus
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1 tablespoon fresh lemon juice
  • Sesame seed, if desired
  • Chopped fresh Italian (flat-leaf) parsley, if desired
  • Food Should Taste Good™ peppercorn blend brown rice crackers, as desired
Instructions:
  • Preheat the oven to 425°F. Combine sweet potato, oil, and salt in a medium bowl, ensuring the sweet potato is evenly coated. Spread the mixture onto an ungreased large cookie sheet. Bake for 10 minutes, then stir. Continue baking for about 10 more minutes until the sweet potato is tender and slightly browned. Allow to cool for 15 minutes before serving.
  • Combine the cooled sweet potato, hummus, paprika, cumin, and lemon juice in a food processor. Process until smooth, adding water as needed, 1 tablespoon at a time, until you reach your desired consistency.
  • Spoon the flavorful hummus onto a serving plate and generously sprinkle with sesame seeds and fresh parsley. Enjoy with your favorite crackers on the side.

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