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Sweet Potato Hummus
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Prep Time:
30 minutes
Total Time:
2 hours 30 minutes
Elevate your hummus with sweet potato and a blend of smoked paprika, coriander, and cumin for a delicious and nutritious twist.
Ingredients:
  • 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
  • 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
Instructions:
  • Pierce sweet potato skin with fork and microwave on High for 6 to 8 minutes until tender. Allow to cool for 15 minutes, then peel and cut into pieces.
  • In a large food processor, combine cooked sweet potato and all remaining hummus ingredients. Blend until smooth. If needed, add water gradually for desired consistency. Chill for at least 2 hours to enhance flavors before serving.
  • To present your dish, dollop hummus onto a platter, sprinkle with almonds, parsley, and drizzle with 1 tablespoon of olive oil. Serve alongside flatbread crackers and/or fresh veggies.

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