Barbecue Sweet Potato Hummus
An ultra-creamy sweet potato hummus with a savory swirl of barbecue sauce.
- 2 sweet potatoes roasted & peeled
- 1 can white beans (15-oz), drained & rinsed
- 3 Tbsp barbecue sauce
- 1 Tbsp olive oil
- 1 Tbsp tahini
- 1 clove garlic
- 1 Tbsp lemon juice
- ½ tsp ground cumin
- ½ tsp chili powder
- ½ tsp salt to taste
Preheat oven to 425°F (220°C).
Poke sweet potatoes on all sides with a fork and wrap each individual potato in foil. Roast on a sheet pan for 45 minutes to 1 hour, until tender.
Allow to cool to the touch and peel skin.
Add roasted sweet potato to food processor with remaining ingredients and blend until smooth, seasoning to taste.
Add desired toppings, serve, and enjoy!
Yields 3 cups
Serving: 2Tbsp | Calories: 35kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Fiber: 1g | Sugar: 1g