For days now, I’ve been hinting at the arrival of this:
My favorite new hummus. And that’s saying a lot, because I love hummus, and there are plenty of tried and true variations to which I’ve already pledged my heart. Still, we all know that sweet ‘taters are among my favorite foods, so it actually surprises me that it’s taken me this long to mix them up with chickpeas and tahini. What was(n’t) I thinking?
This hummus has it all. It’s tasty, satisfying, and it has both sweet and salty notes. So far, I’ve layered it into Ezekiel tortillas for lunch, scooped it on top of a nutrient dense salad or two, and stuffed it into some raw collard wraps. It would be a perfect appetizer for parties, and I bet it would be great for topping veggie burgers.
Anyway, this stuff is good. It’s very good. It’s also chock full of the nutrient benefits of chickpeas, including folate, fiber, protein, and iron. I love the rich, creamy texture that freshly baked sweet potato helps to create. Without further ado, the recipe.
| Sweet Potato Hummus (gluten free) | Print |
- 1 cup mashed, cooked sweet potato (about 1 medium sized potato; you can either bake it or steam it before preparing the hummus)
- 1 ¾ cups cooked chickpeas (or 1 15-ounce can chickpeas, rinsed and drained well)
- ¼ cup tahini
- 2 tablespoons freshly squeezed lemon juice
- 1 clove garlic, roughly chopped
- ½ teaspoon salt
- 1 teaspoon toasted sesame oil
- ⅓ cup water
- Sweet or smoked ground paprika, for garnish
- Optional: 1 teaspoon curry powder
- Place all ingredients except for the water in a food processor fitted with the S blade. Pulse a few times to break the chickpeas down.
- Run the motor of the food processor and drizzle the water in in a thin stream. Continue processing for 2-3 minutes, or until the hummus is completely smooth. Sprinkle with paprika and serve. Leftover hummus will keep in an airtight container in the fridge for up to five days.
Hummus lovers, this one has your names on it. As you’ll see, I offer both curry powder as an additional flavor option. It, coupled with the sesame oil, will give the hummus a more unusual twist, whereas the regular version tastes mostly like a standard batch of hummus that has been married with the sweetness of sweet potato. Either way, you can’t go wrong.
Enjoy the recipe, folks. Here’s to a less snowy week!
xo
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julie says
February 4, 2013 at 3:34 pmhow it can be considered raw if you have to cook the sweet potato??
Gena says
February 4, 2013 at 3:36 pmJulie,
This website features both raw and cooked vegan recipes. This one is cooked.
G
Swati says
March 25, 2013 at 11:52 pmGina, I love hummus too. This one is healthy as well as tasty. Sweet potato is a rich source of anti-oxidants, vitamins, minerals and dietary fiber.
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Elena Robertson says
January 30, 2015 at 5:10 amHi! I wanted to say how much I love your site–I live in Cambodia, and have never had much of an interest in cooking until moving abroad a year and a half ago. Because I only have a burner and a blender, and some items are simply unavailable or WAY out of my price range, I have to make a lot of modifications to your recipes (much to my dismay) and they still manage to taste great! I just made this hummus and love it–may have accidentally eaten several spoonfuls by themselves…
Thank you for being such a great blogger and recipe creator!
Zoya says
March 22, 2016 at 3:13 pmCould I use a vitamix instead of a food processor?
Gena says
March 22, 2016 at 3:53 pmYou can, though I find that hummus in the Vitamix is a little tough (you have to add a fair bit of liquid to keep it moving and use the tamp attachment quite a bit to keep things churning). It’s totally possible, though!