Mitch Mandel
Active Time
5 Mins
Total Time
10 Mins
Yield
Yield: serves 12 (about 1/4 cup)

This energizing hummus recipe comes from elite distance runner Matt Llano. Whip up a batch at the beginning of the week and enjoy as a dip for veggies, topper for whole grain bowls, or spread for toast. Make sure to use a mid-size food processor (7 to 9 cups) or larger for this recipe.

“Yes, you can carb-load on hummus—when it’s packed with sweet potatoes, that is. Spice up your everyday dip with a kick of chipotle that will rev your metabolism, and tahini, an excellent source of copper, which helps your body absorb iron.” —Runner’s World Vegetarian Cookbook

Recipe excerpted from The Runner’s World Vegetarian Cookbook by Heather Mayer Irvine. Copyright @ 2018 by Hearst Magazines, Inc. Published by Rodale Books, an imprint of the Crown Publishing Group, a division of Penguin Random House.

How to Make It

Step 1

In a food processor, combine the tahini, lemon juice, garlic, and salt. Pulse until smooth. Add the chickpeas and chipotle peppers, and pulse to combine. With the food processor running, drizzle 2 tablespoons of the oil until a slightly runny paste forms. Add the sweet potato puree, cumin, and 1/2 teaspoon of the paprika; process for 1 minute, or until combined and smooth.

Step 2

Transfer the hummus to a serving bowl. Top with the remaining 1 teaspoon oil, 1/4 teaspoon paprika, and the pumpkin seeds.

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