Sweet Potato Hummus

Prep Time:30 Mins | Total Time:2 Hrs 30 Mins | Makes:10 Servings

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

Hummus

1 large orange-fleshed sweet potato (12 to 14 oz/340 to 400 g)

1 can (19 oz/540 mL) chick peas, drained, rinsed

1/4 cup (50 mL) almond butter or tahini

1/4 cup (50 mL) fresh lemon juice

3 tbsp (45 mL) extra-virgin olive oil

1 small clove garlic, halved

1 1/2 tsp (7 mL) fine sea salt

2 tsp (10 mL) smoked paprika

1 tsp (5 mL) ground coriander

1 tsp (5 mL) ground cumin

Topping

1/4 cup (50 mL) coarsely chopped almonds

2 tbsp (25 mL) coarsely chopped fresh Italian (flat-leaf) parsley

1 tbsp (15 mL) extra-virgin olive oil

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.
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 flavours to blend.
To serve, spoon hummus onto serving platter. Top with almonds, parsley and 1 tablespoon olive oil. Serve with flatbread crackers and/or fresh veggies.

Did You Know? : Sweet potatoes are naturally rich tasting and sweet, and they are a good source of vitamins A and C.