Ingredients:
Directions:
Chop sweet potatoes in large chunk steam until tender 15-20 minutes.
Remove sweet potatoes from pan and allow to cool, remove skins (optional)
Add sweet potatoes to food processor along with tahini, bone broth powder, garlic, lime and lemon juice, S&P, and puree until smooth adding EVOO slowly until desired consistency.
Refrigerate the hummus in airtight container. Garnish with EVOO and cilantro before serving.
Recipe Credit: "Bone Broth Breakthrough", by Dr. Josh Axe
Ingredients
Directions
Chop sweet potatoes in large chunk steam until tender 15-20 minutes.
Remove sweet potatoes from pan and allow to cool, remove skins (optional)
Add sweet potatoes to food processor along with tahini, bone broth powder, garlic, lime and lemon juice, S&P, and puree until smooth adding EVOO slowly until desired consistency.
Refrigerate the hummus in airtight container. Garnish with EVOO and cilantro before serving.