2 (9- to 10-oz. each) microwavable (plastic sealed) sweet potatoes

1 (15-oz.) can chickpeas, drained and rinsed

2 tablespoons Classic 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

Cooking Instructions

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.
Recipe courtesy of Real Simple