Ingredients

The following ingredients have 6 Servings
  • 3 medium (2 lbs total) sweet potatoes
  • 1 tablespoon hot smoked paprika
  • 1/2 cup full-fat Greek yogurt
  • 4 tablespoons tahini
  • Juice of 1 lemon (3 to 4 tablespoons) (preferably organic)
  • 1 large garlic clove (crushed)
  • 2 teaspoons pomegranate molasses (divided)
  • Sea salt and freshly cracked black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon toasted sesame seeds
  • 1 small handful chopped fresh cilantro or microgreens

Instruction

  • Scrub the sweet potatoes, pat dry, and place them in the slow cooker pot. Cover and cook until the sweet potatoes are tender when pierced with a skewer, on low for 6 to 7 hours, or high for 4 to 5 hours. Remove from the slow cooker and let cool.☞TESTER TIP: To make clean up easier, line your slow cooker with aluminum foil.
  • Cut the cooled potatoes in half and scoop the flesh into a large bowl. Add the paprika, yogurt, tahini, lemon juice, garlic and 1 teaspoon pomegranate molasses, then use a potato masher to mash to a hummus-like consistency. If you prefer a smoother dip, blend the mixture in a food processor.
  • Season with salt and pepper and spoon the hummus into a serving bowl.
  • Drizzle the remaining 1 teaspoon pomegranate molasses and the olive oil over the top of the hummus, then sprinkle over the sesame seeds and fresh cilantro. The hummus can be stored in an airtight container in the fridge for up to 3 days.