Sweet Potato Hummus
Contributors
Editor's Note: Whether you're entertaining a crowd for a game watch party or just want a tasty snack to eat after work, one thing is certain. This recipe for Sweet Potato Hummus will be just what you need! This easy appetizer recipe quite a few ingredients, but it's actually quite easy to make. If you have the willpower, try to wait a few hours to let the flavors blossom before diving in and eating the hummus with your favorite chips or crackers. This recipe is sure to be a hit at your next party!
The big hummus debate — what does it take to be called a hummus? With all the incredible bean dip recipes out there, what are the rules? Well even though the texture and flavor of this dish may surprise, inside is every traditional hummus ingredient you'd expect (plus a number of fun flavor additions). The sweet potato addition boosts the nutrition in this dip with extra beta-carotene and creates a lighter, creamier texture. Sometimes pushing the envelope of what's expected leads to the greatest discoveries.
Makes3 cups
CostInexpensive
Make Ahead RecipeYes
Kid FriendlyYes
One Pot MealYes
Occasional Fresco, Buffet, Buffet Meal, Card Night, Casual Dinner Party, Family Get Together, Picnic
Recipe CourseAppetizer, Side Dish, Snack
Dietary ConsiderationVegan
EquipmentFood Processor
MealLunch, Snack
Taste and TextureCreamy, Savory, Spiced
Type of DishDip/spread
Ingredients
- 1 large sweet potato, peeled, cut into chunks, and steamed until soft (about 1 cup)
- 1 (19-ounce) can chickpeas, drained and rinsed, or about 2 cups cooked chickpeas
- 1/4 cup tahini, homemade or store bought
- 1/4 cup fresh lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon spicy curry powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- Pinch of freshly ground black pepper
Instructions
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Combine all the ingredients in a food processor and process until smooth, adding water (about 1/2 cup) as needed to create a thick dip consistency.
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Store in an airtight container in the fridge for up to 10 days. The flavor gets even better the day after it's made.
2015 Nicole Axworthy & Lisa Pitman
