Purple Sweet Potato Hummus
This vibrant hummus has all the flavors of traditional hummus but without the beans. Serve with pita chips or fresh vegetables as a dip, or use as a spread on your next sandwich.
1 1/2 lbs. Stokes Purple® sweet potato (one large, or about 2 smaller size), washed
3-4 garlic cloves, unpeeled
1/4 cup tahini
Juice of one lemon (about 2 tablespoons)
1/4 teaspoon ground cumin (plus more for garnish)
Salt, to taste
Extra virgin olive oil, for drizzle
Preheat oven to 350 degrees F. Wrap purple sweet potato and garlic cloves together in aluminum foil, and bake for 1 hour to 1 hour and 15 minutes, until the potato is soft and the garlic is fragrant. Let cool in the wrapping for at least one hour before using (or refrigerate overnight). Peel, cube, and mash purple sweet potato. This will yield about 2 1/2 to 3 cups of mash. Add mashed sweet potato to the food processor. Peel roasted garlic and add to the potato. Process until smooth. Add tahini, lemon juice, cumin and season to taste. Process until well combined. Serve at room temperature with a drizzle of olive oil.