Yield: 4 to 6 servings
In a large pot, add olive oil over medium heat.
Add onions and let cook for about 5 minutes, or until translucent. Add garlic and cook for another minute, until fragrant.
Add vegetable stock, sweet potatoes, and cumin and bring to a boil.
Reduce heat to simmer and cook for 30 to 45 minutes, or until sweet potatoes are tender.
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.
Optional: Garnish with avocado slices and/or plain Greek yogurt.
Recipe and image used with permission from Sabra Dipping Company
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