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SWEET POTATO HUMMUS WITH CURRY CASHEWS

The sweet potato enhances this hummus recipe by giving it a smooth and satisfying consistency. This hummus pairs well with sliced carrots, or your favorite cracker and can be used as a spread on sandwiches, wraps or even burgers!
Skill Level: Beginner. Serving Size: 1/4 cup.
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Total Time 1 hour
Course: Condiment, Snack
Ingredients Method Notes

Ingredients
  

For the hummus:
  • 1 each sweet potato medium
  • 15 oz. chickpeas, canned drained and rinsed
  • 1/3 cup tahini
  • 2 each limes juiced
  • 2 cloves roasted garlic or 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/3 cup olive oil
For the topping:
  • 1/2 cup cashews
  • 1 tsp curry powder
  • 1/4 tsp salt
  • 1 tsp olive oil

Method
 

  1. Preheat the oven to 350 degrees.
  2. Wash and poke holes in a whole sweet potato.
  3. Put the sweet potato on a sheet pan and roast for 30-45 minutes, until soft through.
  4. Allow to cool and then peel.
  5. In a small mixing bowl, mix cashews with curry powder, salt and oil.
  6. Add to sheet pan and roast for 5 minutes.
  7. To a food processor add sweet potato, chickpeas, tahini, lime, garlic, salt and pepper.
  8. While blending, slowly stream in 1/3 cup oil until it reaches desired consistency.
  9. Check for seasoning and adjust as necessary.
  10. Scoop into bowl. Top with cashews, and enjoy!

Notes

Nutrition Information: This hummus contains healthy fats, small amounts of protein and carbohydrates. This recipe also provides some vitamin C from the lime juice and micronutrients to support heart health. Not only does the sweet potato provide additional fiber to the recipe, it is also a great source vitamin A to support gut health and our immunity! 
Calories: 200, Fat: 19g, Protein: 7g, Carbohydrates: 19g, Fiber: 4g, Added Sugar: 0g, Sodium: 290mg