Ingredients
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