Sweet Potato Hummus
This vibrant hummus is a savory, sweet, and optionally spicy dip, perfect for everyday snacking or as a holiday appetizer. It's a versatile vegan and gluten-free spread, ideal with pita wedges, vegetables, or bagels. This recipe yields about 3 cups of creamy, flavorful hummus.
Instructions
- 1
Preheat oven to 400 degrees Fahrenheit. Bake the potato (1 sweet) for 45 minutes to 1 hour, until tender. Allow to cool.
- 2
While the potato (1 sweet) cools, combine the tahini (0.33 cup), garlic (2 clove), lemon zest (1 teaspoon), lemon juice (0.25 cup), fine salt (1 teaspoon), and ground cumin (0.25 teaspoon) in a food processor. Drizzle in water (1 tbsp) while processing until creamy. Add water (1 tbsp) more if needed for a thick tahini.
- 3
Add the drained chickpeas (1 can) and process for about 2 minutes until completely smooth. Once the potato (1 sweet) is cool enough, peel and discard the skin. Add the potato (1 sweet) flesh to the food processor.
- 4
Blend for about 1 minute until the mixture is completely smooth. Taste, and blend in up to cayenne pepper (0.25 teaspoon) if you desire spice. Serve as is, or garnish with a drizzle of [olive oil], a light sprinkle of [cayenne pepper] or [sesame seeds]. This hummus stores well in the refrigerator for about 1 week.
Nutrition Facts
Per portion