Sweet potato hummus

Hummus: 

• 1 large orange-fleshed sweet potato (12 to 14 oz/340 to 400 g)
• 1 can (19 oz/540 mL) chick peas, drained, rinsed
• 1/4 cup (50 mL) almond butter or tahini
• 1/4 cup (50 mL) fresh lemon juice
• 3 tbsp (45 mL) extra-virgin olive oil
• 1 small clove garlic, halved
• 1 1/2 tsp (7 mL) fine sea salt
• 2 tsp (10 mL) smoked paprika
• 1 tsp (5 mL) ground coriander
• 1 tsp (5 mL) ground cumin

Topping: 

• 1/4 cup (50 mL) coarsely chopped almonds
• 2 tbsp (25 mL) coarsely chopped fresh Italian (flat-leaf) parsley
• 1 tbsp (15 mL) extra-virgin olive oil

Preparation:

              Prick skin of sweet potato with fork. Microwave on High 6 to 8 minutes or until tender. Let cool 15 minutes or until cool enough to handle. Peel and cut up cooked sweet potato.
           To make hummus, place cooked sweet potato and remaining hummus ingredients in large food processor. Cover; process until smooth. If needed, add water 1 tablespoon at a time to desired consistency. Cover and chill at least 2 hours to allow flavours to blend.
           To serve, spoon hummus onto serving platter. Top with almonds, parsley and 1 tablespoon olive oil. Serve with flatbread crackers and/or fresh veggies.