Ingredients
1
large dark-orange sweet potato, peeled, cut into 1/2-inch cubes (10 to 12 oz)
2
teaspoons olive oil
1/2
teaspoon salt
1
container (8 oz) plain hummus
1
teaspoon smoked paprika
1/2
teaspoon ground cumin
1
tablespoon fresh lemon juice
Sesame seed, if desired
Chopped fresh Italian (flat-leaf) parsley, if desired
Food Should Taste Good™ peppercorn blend brown rice crackers, as desired
Preparation
Heat oven to 425°F. In medium bowl, toss sweet potato with oil and salt. Arrange on ungreased large cookie sheet. Bake 10 minutes; stir. Bake about 10 minutes longer or until tender and beginning to brown. Cool 15 minutes.
In food processor, place cooled sweet potato, hummus, paprika, cumin and lemon juice. Cover; process until smooth. If needed, add water, 1 tablespoon at a time, until desired consistency.
To serve, spoon hummus onto serving plate. Sprinkle with sesame seed and parsley. Serve with crackers.
