Nothing says “Party” like a great dip. When it comes to this dip, I like to keep the guest list for the party down to just one. Sweet Potato-Almond Hummus combines sweet potatoes, chickpeas, and JUSTIN’S® Classic Almond Butter to create a hummus like you have never tried. Did I mention it is vegan? Happy snacking.
2 tablespoons JUSTIN’S® Classic Almond Butter
2 (9 to 10 ounces each) Microwavable (Plastic Sealed) Sweet Potatoes
1 (15 ounces) can Chickpeas, drained and rinsed
2 tablespoons Fresh Lime Juice (from 1-2 Limes)
1 Garlic Clove, smashed
1 ½ teaspoons Ground Cumin
1 ½ teaspoons Kosher Salt
⅛ teaspoon Cayenne Pepper
2 ½ tablespoons Extra-Virgin Olive Oil, divided
2 tablespoons Roasted Almonds, chopped
Crudités, for serving
1. Microwave potatoes according to package directions. Cut potatoes in half lengthwise; cool slightly, about 20 minutes.
2. Scoop potato flesh (about 1 ½ cups) into a food processor; add chickpeas, JUSTIN’S® Classic 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.
This recipe is courtesy of Real Simple
