Sweet Potato Hummus

Sweet Potato Hummus

Yield: 4-6 Servings 

Ingredients

1 medium sweet potato, baked whole and skin removed

2 x 15oz cans chickpeas, drained

2 Tbsp almond butter (or for the traditional sesame hummus use tahini)

juice from 1 lemon

2 tsp cumin

1 tsp paprika

1/8 tsp cayenne pepper

1 tsp Kosher salt

½ tsp freshly cracked black pepper

1 clove garlic, minced

1 cup olive oil

Fresh vegetables for serving (carrots, celery, broccoli, cauliflower, baby zucchini, radish, snap peas, etc.)

Method

1. In a food processor place cooked sweet potato, chickpeas, almond butter and juice from lemon and pulse until smooth.
2. Add in spices and pulse until incorporated.
3. Add in garlic and pulse.
4. Slowly add in the olive oil until desired consistency.
5. Serve with fresh vegetables!