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Sweet Potato Hummus

  • 2 medium-sized sweet potatoes
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 1/4 c. fresh lemon juice (approximately 1 or 2 lemons)
  • 1/4 c. tahini
  • 2 T. extra virgin olive oil
  • 2 tsp. ground cumin
  • 1 garlic clove, minced
  • 1/4 tsp. salt
  • 1/8 tsp. ground black pepper
  • 1/4 to 1/2 c. water
  1. Cook the sweet potatoes - Peel sweet potatoes and cut into 1-inch pieces; place in a steamer basket over a pot of boiling water. Reduce heat to simmer, cover, and cook until sweet potatoes are tender, about 10 minutes. Or, wrap each unpeeled potato in a paper towel and microwave on 'high' until tender, about 5 to 12 minutes (depending on your microwave). Let cool for a few minutes; slice down the middle and scoop out pulp.
  2. Place sweet potato in a food processor. Add the chickpeas, lemon juice, tahini, olive oil, cumin, garlic, and 1/4 cup of the water. Process until smooth, approximately 1 minute. Add remaining water, if needed, and continue processing to achieve desired consistency.
  3. Add salt and pepper; stir to combine.
  4. Let cool. Garnish with a sprinkling of paprika before serving, if desired. Store in an airtight container in the refrigerator for up to a week.

Source:  The Kitchen is My Playground