Using store-bought hummus makes this wholesome dip a snap to pull together. Just add a tender, cooked sweet potato, a splash of lemon juice, and a squirt of sriracha. It's a tasty balance of sweet, tangy, with just a hint of heat that's delicious while still warm from the sweet potato or after chilling in the fridge.
Preheat oven to 400 degrees F. Pierce the sweet potato with a sharp knife a few times. Cook the sweet potato until tender enough that a knife slides right in without resistance, about 40 minutes (time will vary depending on shape and size of sweet potato).
Pull off the peel and put the flesh of the sweet potato into the bowl of a food processor fitted with a metal blade. Add the hummus, juice of the 1/2 lemon, and sriracha and run the food processor until the hummus is creamy and blended.
Transfer to a serving bowl and serve with cut up vegetables and/or whole grain pita chips or crackers.