Sweet Potato Turmeric Hummus

Sweet Potato Turmeric Hummus is my go-to GF DF appetizer recipe when I’m wanting to please a crowd but also keep my body happy :)

This seasonal recipe is PACKED with flava, prebiotic fiber, and detox supporting spices!

Turmeric is touted for for its anti-inflammatory properties AND it packs a liver detox punch!

What you need:

• 1 medium sweet potato (can use any color!)

• 1 can of organic chickpeas (drained) 

• ⅓ cup organic tahini

• 1 clove of garlic

• Juice of ½ a lemon

• ½ tsp each cumin + paprika (+ optional: extra to top)

• 1 tsp turmeric or small chunk of raw turmeric root

• pinch of black pepper

• A few Tbsp olive oil (depending on desired consistency)

How you do it:

1. Preheat oven to 375

2. Wash and dry the sweet potato - pierce skin with a fork a few times

3. Roast sweet potato ~35-45 min until very soft and easily pierced with a fork

4. Meanwhile, add all other ingredients to a food processor and blend (start with just 1-2 T of oil and add more as needed)

5. Once slightly cooled, scoop out the sweet potato and add to the mixture - blend until well combined

6. Chill slightly and serve with veggies and crackers of choice

Stores well in a glass container for up to a week in the fridge

My favorite ways to serve it:

• I recommend serving with my grain free pita bread

• I also love it with Mary’s Gone Cracks and a raw veggie crudite (carrot, radishes, endives, cucumber)

• Raw olives pair nicely on the side as well!