Description
A delightful twist on the classic dip, combining creamy chickpeas with the natural sweetness of roasted sweet potatoes and warm spices.
Ingredients
Scale
- 2 medium sweet potatoes (about 500 grams)
- 1/4 cup tahini (60 grams)
- 2 cloves garlic, minced
- 2 tablespoons lemon juice (30 ml)
- 2 tablespoons olive oil (30 ml), plus more for drizzling
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika, plus extra for garnish
- Salt, to taste
- Pepper, to taste
- Water, as needed for consistency
Instructions
- Preheat your oven to 400°F (200°C). Wash and scrub the sweet potatoes, then pierce them several times with a fork. Place them on a baking sheet and roast in the oven for about 45-60 minutes, or until they are tender and easily pierced with a fork. Allow them to cool slightly.
- Once the sweet potatoes are cool enough to handle, cut them in half and scoop out the flesh into a food processor.
- Add the tahini, minced garlic, lemon juice, olive oil, ground cumin, smoked paprika, salt, and pepper to the food processor with the sweet potato. Blend until smooth and creamy. If the mixture is too thick, add water a tablespoon at a time until you reach your desired consistency.
- Taste the hummus and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice according to your preference.
- Transfer the hummus to a shallow bowl. Create a swirl on the surface using the back of a spoon. Drizzle a little olive oil in the center and sprinkle with additional smoked paprika for garnish. Serve with pita bread, fresh vegetables, or crackers.
Notes
- Store any leftover hummus in an airtight container in the refrigerator for up to five days.
- For freezing, place in a freezer-safe container; it can last up to three months.
- For a smoother texture, blend the hummus longer.
- Roasting the garlic before adding it can enhance the flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: hummus, sweet potato, vegan, appetizer, dip