I love sweet potatoes, and browsing through pinterest there are a bunch of fun ways to use sweet potatoes in either baking, or in this case, hummus! I added a few different spices, and I’m sure some other spice combinations would work great too! This made way more hummus than I was expecting (filled a whole 16 oz. container plus another smaller container), which is great if you are entertaining for a party or just want it to last a little longer! The sweetness is by no means overpowering, and the cumin and lemon gives it a great flavor. I am planning on dipping veggies, chips, and also some avocado into this hummus…Enjoy!
Recipe adapted from: http://www.thekitchenismyplayground.com/2013/01/sweet-potato-hummus.html
- 2 medium-sized sweet potatoes
- 1 (15 oz.) can chickpeas, drained and rinsed
- A little less than 1/4 c. fresh lemon juice (about 1 lemon)
- 1/4 c. tahini
- 3 T. extra virgin olive oil
- 2 tsp. ground cumin
- ½ tsp. nutmeg
- ½ tsp. cinnamon
- 1 garlic clove, minced
- 1 T. gomasio seeds (sesame seeds and salt mix)
- 1/4 tsp. salt
- 1/8 tsp. ground black pepper
- 1/4 to 1/2 c. water
- Cook the sweet potatoes – I placed them in oven (400 degrees) for about 45 minutes
- Place sweet potato in a food processor. Add the chickpeas, lemon juice, tahini, olive oil, spices, garlic, gomasio seeds and 1/4 cup of the water. Process until smooth, approximately 1 minute. Add remaining water, or more olive oil if needed, and continue processing to achieve desired consistency.
- Add salt, pepper; stir to combine.
- Store in an airtight container in the refrigerator for up to a week.