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Sweet Potato Hummus
Sweet Potato Hummus
1 pound sweet potatoes, unpeeled
0.75 cup water
0.25 cup tahini
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 15 oz can of chickpeas
1/4 cup lemon juice
1 teaspoon salt
1 garlic clove, minced
1 teaspoon paprika
0.5 teaspoon ground coriander
0.25 teaspoon ground cumin
1/8 teaspoon cinnamon
1/8 teaspoon cayenne
1. Prick sweet potato several times with fork, place on plate, and microwave until very soft, about 12 minutes, flipping halfway through microwaving. Slice potato in half lengthwise,
let cool, then scrape sweet potato flesh from skin; discard skin.
2. Process sweet potato flesh, chickpeas, water, tahini, oil, lemon juice, 1.5 teaspoons salt, garlic, paprika, coriander, cumin, cinnamon and cayenne in food processor until almost fully ground,
scraping down sides of bowl as needed.
3. Transfer hummus to serving bowl. Cover with plastic wrap and let sit at room temperature until flavors meld, about 30 minutes. Drizzle with extra oil. Serve.
(Hummus can be refrigerated for up to 5 days; before serving, stir in 1 tablespoon warm water to loosen hummus texture if necessary.)
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