Creamy Sweet Potato & Turmeric Hummus

Most everyone knows hummus. It’s the quintessential Middle Eastern dip made with Chickpeas. We wanted to give it a healthy twist and used sweet potato, a natural powerhouse of vitamins and essential minerals and also rich in fibre.

INGREDIENTS

• 1 medium sweet potato, peeled and cubed
• 1/2 teaspoon Earth Signature turmeric powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 3 cloves of garlic
• 1 tablespoon avocado oil
• 1/2 lemon, juiced
• 1 can white beans, drained and rinsed
• 1 tablespoon tahini
• Salt and pepper, to taste
• 2 tablespoons olive oil

PREPARATION 

1. Preheat the oven to 175^oC/350^oF
2. Toss the sweet potatoes with the garlic and spices on a baking sheet.
3. Bake for 30-40 minutes, until the sweet potatoes are tender.
4. Allow to cool, then add the rest of the ingredients except for the olive oil to a food processor.
5. Blend until well combined. Then, turn the motor on and slowly drizzle in the olive oils until it becomes smooth and creamy.
6. Taste-test and adjust. Serve with pitta chips or veggie crudités!