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Spicy Creamy Sweet Potato Hummus Soup

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  • Yield: Serves 4-6 1x


  • 2 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 5 cups vegetable stock
  • 3 medium sweet potato, peeled and chopped into 1-inch cubes
  • 2 tsp cumin
  • 1 (10oz) container of Sabra Supremely Spicy Hummus
  • 1/2 tsp salt
  • Optional: avocado slices and/or plain Greek yogurt for garnish


  1. In a large pot, add olive oil over medium heat.
  2. Add onions and let cook for about 5 minutes, or until translucent. Add garlic and cook for another minute, until fragrant.
  3. Add vegetable stock, sweet potatoes, and cumin and bring to a boil. Reduce heat to simmer and cook for 30-45 minutes, or until sweet potatoes are tender.
  4. Stir in hummus and remove from heat. Use an immersion blender to puree soup until smooth and creamy (alternatively you could transfer soup to a blender to puree). Season with salt.
  5. Optional: Garnish with avocado slices and/or plain Greek yogurt.