I just made this hummus for an afternoon snack and it was SO good I wanted to remember what I did. I based it off of a recipe found here. Mine didn’t taste a lot like sweet potato because I didn’t use that much, but it still was a perfect addition.
- 1 small sweet potato, peeled, cubed, and steamed
- 1.5-2 cups cooked chickpeas, or 1 can rinsed & drained
- Juice of 1 lime
- 1 garlic clove, chopped
- 2-3 tbsp olive oil
- heaping spoonful (about 3 tbsp) purchased tahini
- 1 tsp Real salt, or sea salt
- 2 tsp cumin
- freshly ground black pepper
- just a little water to thin it out to desired consistency (whatever will blend easily)
I took the easy way of steaming the sweet potato – just put the cubes in a microwave-safe dish, add a little water, cover with seran wrap, microwave for 6 minutes, and drain the water.
Add the steamed sweet potatoes and all other ingredients to a food processor or blender (I used my food processor). Personally I think what helps make it so tasty is using chickpeas cooked from dried beans rather than canned ones. You can find instructions on how to do this here.
Just blend it all together and taste to see if you want to adjust the seasonings at all. Enjoy with fresh veggies, pita bread, or whatever! This stuff makes eating raw veggies a lot more enjoyable. Even 3-yr-old Max was coming back asking for more red pepper dipped in hummus. 🙂