Garlic & Parm Smashed Sweet Potatoes with Whipped Pesto Dip

Peel your sweet potatoes and cut into coin shapes. Steam in the microwave for 4-5 minutes or until soft but not mushy. Transfer the slices to a parchment paper lined baking sheet. Coat with olive oil and then use the back of a spoon or a fork to gently smash each coin until flattened. Then toss on sea salt, garlic powder, oregano, basil, and grated parm. Bake at 425F for 20 min.

While those are cooking, assemble the dip:

Add 3 heaping tbsp pesto, 1/4 cup garlic hummus (if using classic hummus, add some garlic powder for flavor), and enough water to thin to a bowl and whisk until smooth.

Once the potatoes are done, transfer to a plate and serve with the dip!