- 1 1/2 Pound sweet potatoes (about 3 large)
- 1 Cup drained, canned roasted red peppers
- 1/3 Cup fresh or refrigerated lemon juice
- 1 Teaspoon ground cumin
- 1 Teaspoon minced garlic
- 1/2 Teaspoon salt
- 1 Dash of cayenne pepper
- Chopped fresh parsley, for garnish
Preheat oven to 400 degrees F.
Prick sweet potatoes with fork.
Place on oven rack.
Bake until fork-tender, 35 to 45 minutes.
In food processor, combine all ingredients except parsley.
Process until smooth.
Place hummus in serving dish.
Sprinkle with parsley.
Refrigerate until ready to serve.