Fact: No store-bought hummus can compete with a homemade one. This hummus goes beyond plain chickpea with sweet potatoes and some interesting spices. There’s a little heat from cayenne and a “what is that?” element from ground cumin. Surrounded by colorful crudités—may we suggest radishes, Persian cucumbers, and carrots?—this is an elegant starter perfect for parties. Any leftovers would be delicious with toasted and oiled pita, layered in a grilled chicken sandwich, or dolloped onto a vegetable grain bowl.
2 (9- to 10-oz. each) microwavable (plastic sealed) sweet potatoes
1 (15-oz.) can chickpeas, drained and rinsed
2 tablespoons smooth almond butter
2 tablespoons fresh lime juice (from 1-2 limes)
1 garlic clove, smashed
1½ teaspoons ground cumin
1½ teaspoons kosher salt
⅛ teaspoon cayenne pepper
2½ tablespoons extra-virgin olive oil, divided
2 tablespoons chopped roasted almonds
Crudités, for serving
Sat fat 0.73g
How to Make It
Microwave potatoes according to package directions. Cut potatoes in half lengthwise; cool slightly, about 20 minutes.
Scoop potato flesh (about 1½ cups) into a food processor; add chickpeas, almond butter, lime juice, garlic, cumin, salt, cayenne, and 2 tablespoons of the oil. Process until smooth, about 45 seconds. Transfer hummus to a bowl. Sprinkle with almonds, and drizzle with remaining oil. Serve with crudités.
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