Sweet Potato Hummus
raditional hummus gets an extra nutritional boost from vitamin A–rich sweet potatoes in this healthy appetizer. The sweetness of the potatoes is countered nicely with the sesame paste and ground cumin. A perfect balance! To keep this an anti-inflammatory snack, use this hummus as a dip for carrot sticks, celery stalks, or cucumbers.
Servings Prep Time
10people 10minutes
Cook Time
7minutes
Servings Prep Time
10people 10minutes
Cook Time
7minutes
Ingredients
  • 2tbsp avocado oil
  • 1 sweet potato(large) peeled and cut into cubes
  • 1/2tsp salt
  • 3 garlic clovesminced
  • 1 large lemonthe juice from the lemon is needed
  • 15oz cooked chickpeas(1 can
  • 1/4cup tahini
  • 1tsp ground cumin
Instructions
  1. Press the Sauté button and pour the oil into the inner pot. Allow it to heat 2 minutes.
  2. Add the sweet potato and salt and sauté for 2 minutes. Add the garlic and sauté for an additional 30 seconds. Press the Cancel button.
  3. Add the lemon juice and secure the lid. Press the Manual or Pressure Cook button and adjust the time to 2 minutes.
  4. When the timer beeps, quick-release pressure until float valve drops and then unlock lid. Allow the mixture to cool.
  5. Transfer the contents of the inner pot to a large food processor. Add the chickpeas, tahini, and cumin and process until you have a smooth mixture.
  6. Allow the hummus to chill in the refrigerator at least before serving.
Recipe Notes

CALORIES: 114 | FAT: 6g | PROTEIN: 4g | SODIUM: 250mg | FIBER: 3g | CARBOHYDRATES: 11g | SUGAR: 1g