Sweet Potato Hummus
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.
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
Instructions
- Combine all ingredients in the bowl of a food processor. Puree until smooth and creamy.
- Store refrigerated in an airtight container for up to 7 days
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