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.
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
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
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.
Disclaimer: In keeping with the FTC rules I would like to inform you that I received no financial compensation for this post. I received this information from Betty Crocker through MyBlogSpark.com