Sweet Potato Coconut Curry Humus

Who said healthy must be basic?! Try this easy and upgraded humus recipe at your next gathering. 

Ingredients

• 1 cup (heaping) cooked sweet potato flesh
• 1/3 cup tahini
• 1/3 cup coconut milk
• 1/4 cup+ lime juice
• 2 Tbsp olive oil
• 1 15-ounce can chickpeas, drained & rinsed
• 1 clove garlic
• 1Tbsp VitaFiber® powder
• 1 tsp curry powder
• 1 tsp sea salt
• 1 tsp dried basil
• 1/2 tsp turmeric
• 1/4 tsp ginger
• Dash of cayenne
• 2 Tbsp water (or more coconut milk)
• golden raisins, toasted cashews, olive oil, cilantro, flaky sea salt for garnish on top, if desired

Directions

1. Bake a medium sized sweet potato at 400F 30-40 minutes until soft and caramelized.
2. Add everything from the potato through water to a blender or food processor, and blend until smooth. Adjust seasoning (sweet, salty, spice) to taste, and if you prefer a thinner hummus, add additional milk, oil, or water to change consistency. Serve topped with the garnishes and your favorite bread or cracker!