Roasted Sweet Potato Hummus Dip Recipe

Christmas is a few weeks away, which means it’s the season of holiday parties and family gatherings. Tables are filled with delicious appetizers and festive meals, however, some of our favorite treats are often packed with added sugars and other unhealthy ingredients.

For a better way to embrace our favorite holiday foods, I think you’ll appreciate this recipe created by Chef Anthony Stewart from Pritikin Longevity Center + Spa.

Roasted Sweet Potato Hummus Dip Recipe

15 Ounces Garanzo Beans, Cooked and Drained
1/4 Cup Lemon, Juiced
1 Tablespoon Garlic, (Fresh) Minced
1/8 Cup Parsley, (Fresh) Chopped
1/4 Bunch Dill, (Fresh) Chopped
1 Cup Sweet Potato, Roasted and Peeled
1 Dash Tabasco
1/8 Teaspoon White Pepper
1/2 Cup Celery, Chopped

Preheat oven to 400 degrees.

Wrap a scrubbed, rinsed and sliced sweet potato in aluminum foil and bake for about 1 1/2 to 2 hours, until soft. Allow potato to cool. Puree all ingredients together in a food processor. Add water if hummus is too thick. Serve with sliced vegetables.

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