Description
Creamy sweet potato hummus offers a delightful Mediterranean-inspired twist on classic dip. Blending roasted sweet potatoes with traditional chickpea base creates a smooth, earthy spread perfect for gatherings or solo snacking.
Ingredients
Scale
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 1 medium sweet potato, peeled and cubed (about 1 cup roasted)
- ¼ cup tahini (sesame paste)
- 2 tbsps olive oil
- 1 tbsp olive oil
- 2 tbsps lemon juice (about ½ lemon)
- 1 clove garlic, minced
- ½ tsp ground cumin
- 1 tsp sesame seeds
- ½ tsp smoked paprika (optional)
- ¼ tsp salt (or to taste)
- ¼ cup water (more as needed)
- A pinch of smoked paprika or ground cumin
- Chopped fresh parsley
Instructions
- Potato Preparation: Pierce sweet potato with fork, encase in aluminum foil, and roast at 400F (200C) for 45-50 minutes until completely tender. Allow to cool briefly, then carefully extract and mash the soft flesh.
- Fusion Blending: Combine roasted sweet potato mash with chickpeas, tahini, olive oil, lemon juice, minced garlic, cumin, smoked paprika, salt, and ground pepper in food processor. Pulse until achieving a velvety, uniform texture, incrementally introducing water to reach desired smoothness.
- Flavor Refinement: Assess and calibrate seasoning profile by introducing additional salt, citrus juice, or aromatic spices to elevate taste complexity.
- Presentation: Artfully transfer hummus to elegant serving vessel, embellish with delicate olive oil drizzle, sprinkle of smoked paprika, and fresh parsley garnish. Accompany with crisp pita chips, vibrant vegetable crudités, or utilize as gourmet sandwich spread.
Notes
- Pierce multiple times to prevent bursting and ensure even cooking. Wrapping in foil helps retain moisture and speed up roasting process.
- Add water gradually while blending to control thickness. Stop occasionally to scrape down sides of food processor for smooth, consistent hummus.
- Toast cumin and smoked paprika briefly in dry pan before adding to enhance their aromatic qualities. Adjust spices incrementally to balance sweet potato’s natural sweetness.
- Swap tahini with sunflower seed butter for nut-free version. Use roasted garlic for milder flavor if raw garlic feels too sharp. Can be stored refrigerated for 5-7 days in airtight container.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snacks, Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 5
- Calories: 150
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg