Low-Fat Sweet Potato Hummus

If you’re looking for something fun yet healthy to serve at potlucks, barbecues, or dinner parties, this yammus is sure to be a hit. No need for the standard ranch dip and veggies or bland and oily store bought hummus. Plus, when you make your own dips, you can control the amount of fat, salt, and spices you put in it and come up with your own perfect combo of deliciousness to dip your veggies into!

Low-Fat Sweet Potato Hummus [Vegan]

Ingredients

• 1 1/4 cups mashed yam/sweet potato (1 lb/454g yam/sweet potato; I used 2 small)
• 2-3 cloves garlic (roasted garlic is even better, I used previously frozen garlic cloves as its not as strong as raw garlic)
• 1 15 oz. can sodium free chickpeas/garbanzos, drained (reserve some liquid and set aside)
• 2-3 tbsp chickpea liquid (or as needed to cream hummus)
• 3 tsp apple cider vinegar
• 1 tablespoon tahini
• 1 teaspoon cumin
• 1/2 tsp curry powder
• 1/2 tsp smoked paprika
• 1/4-1/2 teaspoon Herbamare or salt (or to taste)
• Fresh ground pepper to taste

Preparation

1.  Poke holes in yam/sweet potato and bake at 400 F/205 C for 45-60 minutes (depending on size). Set aside when cool.
2. Pulse garlic in food processor until chopped and then add remaining ingredients. (Make sure to slice open and peel yam/sweet potato and scoop flesh out, don’t use the peel.)
3. Process until smooth and adjust consistency as desired with reserved chickpea liquid. Adjust seasonings to taste.
4. Serve with veggie sticks, veggie rounds, pita and more!

https://www.onegreenplanet.org/vegan-recipe/low-fat-yammus/