Adapted from The China Study Family Cookbook By Del Sroufe

I love the sweetness of this hummus. It’s a nice alternative to traditional hummus, and it always grabs attention when I bring it to a potluck. 

Yield: About 6 servings

Ingredients

4 cups sweet potato puree (2 large sweet potatoes, peeled cubed and steamed for 8 minutes, then pureed)

3 Tbsp tahini, optional

4 cloves garlic, minced 

1 Tbsp lemon juice 

1 tsp cumin powder

1½ tsp salt

¼ tsp cayenne pepper (optional)

Directions

1. Combine all ingredients in the bowl of a food processor. Puree until smooth and creamy. 
2. Store refrigerated in an airtight container for up to 7 days.