Sweet Potato-Almond Hummus Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Peel and chop the sweet potatoes into small cubes.
• STEP 3.Toss the sweet potatoes with olive oil, salt, and pepper, and spread them out on a baking sheet.
• STEP 4.Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
• STEP 5.Allow the roasted sweet potatoes to cool slightly.
• STEP 6.In a food processor, combine the roasted sweet potatoes, almond butter, lemon juice, garlic, cumin, and salt.
• STEP 7.Blend until smooth and creamy, adding water as needed to achieve the desired consistency.
• STEP 8.Taste and adjust the seasoning if necessary.
• STEP 9.Transfer the sweet potato-almond hummus to a serving bowl.
• STEP 10.Garnish with a drizzle of olive oil, a sprinkle of paprika, and a handful of chopped almonds.
• STEP 11.Serve the hummus with pita bread, fresh vegetables, or use it as a spread for sandwiches.
• STEP 12.Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Cooking Tips

• To save time, you can roast the sweet potatoes in advance and store them in the refrigerator until ready to use.
• If you prefer a smoother hummus, you can peel the roasted sweet potatoes before blending.
• Feel free to adjust the amount of garlic, lemon juice, and spices according to your taste preferences.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 5 days.
• Serve the sweet potato-almond hummus as a dip with pita bread, fresh vegetables, or use it as a spread for sandwiches.
• Garnish the hummus with a drizzle of olive oil, a sprinkle of paprika, and a handful of chopped almonds for added flavor and presentation.