Description
This Roasted Sweet Potato Hummus is a creamy and flavorful twist on traditional hummus, combining the natural sweetness of roasted sweet potatoes with chickpeas and tahini. Perfect as a healthy dip or spread, it’s enhanced with garlic, cumin, lemon juice, and a drizzle of extra virgin olive oil, making it a delicious and nutritious addition to your snack or meal.
Ingredients
Roasted Sweet Potato
- 1 medium Sweet Potato, peeled and cubed
- 1 tsp Olive oil
Hummus Base
- 1.5 cups Cooked Chickpeas
- 3 pods Garlic
- 3 tbsp Tahini
- 1.5 tbsp Fresh lemon juice
- 1 tsp Cumin powder
- ¼ cup Reserved Chickpea liquid (aquafaba)
- ¼ cup Extra virgin olive oil (plus more for serving)
- Salt and pepper to taste
- Large pinch of Paprika (for garnish)
Instructions
- Roast the Sweet Potato: Heat a heavy cast iron skillet over low heat and add 1 teaspoon of olive oil. Add the cubed sweet potatoes and roast slowly, stirring occasionally, until they are almost cooked through and small golden patches appear on the surface. This slow roasting enhances the natural sweetness and flavor.
- Cool the Sweet Potatoes: Remove the sweet potato cubes from the skillet and allow them to cool completely before proceeding to the next step. This helps ensure a smooth blend without warming up the hummus mixture.
- Blend the Ingredients: In a food processor, combine the cooled roasted sweet potatoes, cooked chickpeas, garlic pods, tahini, lemon juice, cumin powder, salt, and pepper. Begin blending until the mixture is mostly smooth.
- Adjust Consistency: Gradually add the reserved chickpea liquid in small portions to the food processor while blending, until you achieve your desired hummus consistency. Scrape down the sides and bottom of the food processor periodically to ensure even blending.
- Incorporate Olive Oil: Slowly drizzle in the ¼ cup of extra virgin olive oil towards the end of blending, continuing to blend until fully incorporated and the hummus is creamy and smooth.
- Serve: Transfer the hummus to a serving bowl, drizzle with extra olive oil, and sprinkle with paprika for a pop of color and flavor. Serve with fresh vegetables, pita bread, or crackers for dipping.
Notes
- Use cooked chickpeas from a can or cook dried chickpeas until tender. Reserve the cooking liquid as aquafaba to help smoothen the hummus.
- Roasting the sweet potatoes slowly on low heat brings out their natural sweetness better than boiling or microwaving.
- You can adjust garlic quantity according to your preference for pungency.
- For a smoother texture, peel the cooked sweet potatoes before blending.
- Store leftover hummus in an airtight container in the refrigerator for up to 4 days.
