Sweet Potato Hummus

By: The I Love my Instant Pot Anti-Inflammatory Diet Recipe Book by Maryea Flaherty

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.

Cuisine

Modern

Course

Kids, Side Dish, Snack

Difficulty

Easy

Duration

less than 15 min

Diet

Vegan, Vegetarian

Cooking Technique

Pressure Cook, Sauté

Keywords

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Prep Time

10 min

Cook Time

7 min

Servings

10 people

Ingredients

2 tbsp avocado oil
1 sweet potato
1/2 tsp salt
3 garlic cloves
1 large lemon
15 oz cooked chickpeas
1/4 cup tahini
1 tsp ground cumin

Instructions

Press the Sauté button and pour the oil into the inner pot. Allow it to heat 2 minutes.
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.
Add the lemon juice and secure the lid. Press the Manual or Pressure Cook button and adjust the time to 2 minutes.
When the timer beeps, quick-release pressure until float valve drops and then unlock lid. Allow the mixture to cool.
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.
Allow the hummus to chill in the refrigerator at least before serving.