Paleo Sweet Potato & Apricot Hummus

 This hummus is smooth, creamy and flavorful. Free of dairy, gluten & legumes. In addition to corn chips, it goes great with celery, carrot sticks and even apple slices.  The curry flavor is very subtle but really makes a difference. Roasting the peppers and soaking the apricots certainly takes time but, trust me on this one...you don't want to leave the topping off.

Sweet Potato Apricot Hummus w/ Roasted Red Pepper Topping

Ingredients for the Sweet Potato Apricot Hummus

• 20 Dried Apricots (soaked) *see directions, 10 reserved for topping mixture*
• 3 Large Sweet Potatoes (peeled, cubed and steamed)
• 1/2 C Almond Butter (creamy)
• 1/4 C Lemon Juice
• 1 Large Clove of Garlic, minced
• 2 tsp Cumin
• 1/2 tsp Curry
• 1/8 C Olive or Avocado Oil

Directions for Hummus

1. Cover 20 dried apricots with very hot water (I use my Keurig) until water is just above apricots.  Let these soak at least 20 min, you can work on everything else including roasting your peppers in the meantime. *10 of these will be used in the topping mixture and some, possibly all of the liquid will be used in the hummus*
2. Peel, chop and steam your sweet potatoes and add to your food processor.
3. Add the almond butter, lemon juice, garlic, cumin, curry, oil and 10 soaked apricots (liquid reserved) to the food processor.
4. Puree and slowly pour in the apricot liquid until mixture is thick and smooth.  (Sometimes I only use half but, if my potatoes are very large, I will generally use all of the liquid.)
5. Place in a serving dish making a slight indent in the center for the topping.  (I like to separate this into 2 serving dishes for more even distribution of the topping.)
6. If topping is not done yet, start chilling in the fridge.

Ingredients for Roasted Red Pepper Topping

• 2 Sweet Red Bell Peppers, roasted, peeled and finely diced
• 2 Cloves of Garlic, minced
• 10 Soaked Apricots (see directions above), finely diced
• 1/2 C Sunflower Seeds
• 1/2 C Hemp Seeds OR finely chopped pine nuts
• Apx. 1/4-1/2 C Olive or Avocado Oil

Directions for Topping

1. Roast, peel and finely dice your peppers.  I learned how to roast peppers here.  You may want to make extras while your at it because they are SO good!
2. Add all ingredients, except oil to a bowl and mix well
3. First add 1/4 of the oil and a little more if needed.  You want the topping moist but, not drowned in oil.
4. Spoon into a nice looking circle in the center of the hummus.
5. Chill completed hummus with topping in the fridge for at least 4 hours. I like to make it the night before events.