Sweet Potato Hummus
Prepare this sweet potato dip for your next party and enjoy the oohs and ahhs of guests as they dip into this smoky vegan, gluten-free snack!
- 1 tablespoon olive oil, divided
- 1 large sweet potato
- 3 cloves garlic, peeled and chopped
- 3 tablespoons tahini
- ½ teaspoon chili powder
- 1 teaspoon smoked paprika shredded
- 1 tablespoon lime juice
- 3 to 4 tablespoons water
Heat 2 teaspoons olive in a skillet over medium heat.
Peel the sweet potato and cut it into cubes. Add the cubes to the skillet and cook for 5 minutes, until tender. Remove from heat and stir in the garlic. Let this sit for several minutes until the garlic is tender.
Add the remaining ingredients and the reserved olive oil to a food processor. Pulse until smooth. Add the sweet potato and garlic mixture and pulse until smooth. Add water, one tablespoon at a time until you achieve a nice consistency.
Garnish with drizzles of olive oil and smoked paprika. Serve with toptortilla chips, corn chips, or chopped veggies.
Calories: 118kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 37mg | Potassium: 245mg | Fiber: 2g | Sugar: 2g | Vitamin A: 8259IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg