This idea spawned from an excess of sweet potatoes in the fridge and a recipe I happened to have pinned from Whole Living. Their version was so healthy though, that I thought it wasn’t going to stop my craving for hummus. Initially, the sweet potato just absorbed all the flavorings and left the hummus rather bland. I kept tweaking until it tasted good enough to give my edamame hummus some competition.
Sweet Potato Hummus
1 large sweet potato, about 1.5 pounds, cut into 1″ cubes
1 can chickpeas
1/2 cup tahini
1/2 cup lemon juice (about 2 lemons)
2 tablespoons salt
1/2 cup extra virgin olive oil
3 garlic cloves
2 tablespoons paprika
1 tablespoon cumin
1 teaspoon aleppo pepper or chili pepper (to taste)
Boil the sweet potatoes in heavily salted water for about 10 minutes, until soft. Drain and transfer to a food processor. Add the rest of the ingredients and blend.
If it’s too thick, you can thin it out with more olive oil or lemon juice, depending on which way you want the flavor to go. If you like it as is, water is always a neutral way to thin it out. I generally roast my garlic or saute in a little olive oil because I don’t like the flavor of raw garlic, but most people probably enjoy it so I’ve listed raw garlic here.
Serve with pita triangles, crackers, or crudite.