Sweet Potato Hummus? I couldn’t decide if that sounded good to me or not. I only like sweet potatoes once in a while, and only in small quantities. And I’m picky about my hummus. So I’m not sure why I had to try this recipe.
In fact, when I tried it the first time, I wasn’t sure I liked it and I gave away probably 2/3 of it. And then a couple of weeks later I had to make it again. But this time, I only gave away a little bit and kept the rest for myself. I think my body was screaming for beta carotene, and this was a good way to get it.
The recipe calls for using a food processor but since I killed mine last year making peanut butter balls for Sensei Peterbilt and haven’t replaced it yet, I used my mixer. The second time I made it, I put the chick peas in a zipperbag and smooshed them with my hands before I put them in the mixer with the rest of the ingredients. This method doesn’t produce the super-silky, smooth version but I didn’t mind!
You can use your choice of oils for this. I used walnut oil and I think it adds a slightly nutty flavor. The original blogger suggests replacing the oil with OJ or a splash of soy milk if you want to reduce the fat.
In terms of spices, I used a couple teaspoons of blackened Cajun spice and maybe 1/2 teaspoon of garlic powder. I like sweet & spicy combinations, and I think the combination of these spices plus the sweet potato and maple syrup work well together. Adjust the spice if you like more or less seasoning.
Spiced Sweet Potato Hummus
Slightly adapted from Lunchboxbunch.com
Makes about 3 cups
Stuff you need:
1 cup oven-baked sweet potato, skin removed [I won't tell if you microwave your potato!]
1 1/2 cups garbanzo beans, drained and rinsed
2 Tablespoons apple cider vinegar
2 Tablespoons tahini
4 Tablespoons oil (olive oil, walnut oil, etc.)
1/3 cup nutritional yeast (optional)
1 Tablespoon pure maple syrup or 1-2 tsp agave [I used maple syrup -pure, not the fake stuff]
Optional: 1/4 cup orange juice – for a zesty sweet accent of flavor!
Salt and spice to taste*
* I used about 2 teaspoons blackened Cajun seasoning, 1/2 teaspoon garlic powder, and a pinch of salt
* Add more oil/vinegar for silkier hummus – if desired.
1. Add all the ingredients to a Vitamix or Food Processor.
2. Pulse or blend until smooth. For chunkier hummus – pulse the mixture and keep a few of the beans half-chopped instead of pureed. I went with a full on puree for creamier hummus.
If you don’t have a food processor, smoosh the beans in a zipperbag, then beat them with an electric mixer until they’re fairly smooth. Add the remaining ingredients and mix until smooth.
Scoop up with sliced apples, carrots, bagel chips, jicama, or whatever appeals to you.