Ingredients with Measurements:
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 garlic cloves, minced
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Water as needed
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Place the cubed sweet potatoes on a baking sheet and drizzle with olive oil. Season with salt and pepper and toss to coat.
3. Roast the sweet potatoes for 20-25 minutes or until tender and lightly browned.
4. In a food processor or blender, combine the roasted sweet potatoes, chickpeas, tahini, garlic, lemon juice, olive oil, cumin, smoked paprika, salt, and pepper.
5. Pulse until smooth, adding water as needed to achieve the desired consistency.
6. Taste and adjust seasoning as needed.
7. Transfer the sweet potato hummus to a serving bowl and garnish with a drizzle of olive oil and a sprinkle of smoked paprika.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 400°F
Serving size:
Makes about 2 cups of sweet potato hummus
Nutritional information:
Calories: 160
Fat: 10g
Carbohydrates: 15g
Protein: 4g
Fiber: 3g
Substitutions for ingredients:
- Sweet potatoes can be substituted with butternut squash or pumpkin.
- Chickpeas can be substituted with white beans or black beans.
- Tahini can be substituted with almond butter or sunflower seed butter.
- Smoked paprika can be substituted with regular paprika or chili powder.
Variations:
- Add roasted red peppers for a smoky and sweet flavor.
- Add a handful of fresh parsley or cilantro for a fresh and herbaceous flavor.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- To make the hummus extra smooth, remove the skins from the chickpeas before blending.
- Use leftover sweet potato hummus as a spread for sandwiches or as a dip for veggies.
- Store the sweet potato hummus in an airtight container in the fridge for up to 5 days.
Storage instructions:
Store the sweet potato hummus in an airtight container in the fridge for up to 5 days.
Reheating instructions:
The sweet potato hummus can be served cold or at room temperature. If you prefer it warm, simply microwave it for 30 seconds or until heated through.
Presentation ideas:
Serve the sweet potato hummus in a shallow bowl and garnish with a drizzle of olive oil and a sprinkle of smoked paprika. Serve with pita chips, crackers, or veggies.
Garnishes:
- Drizzle of olive oil
- Sprinkle of smoked paprika
- Chopped fresh parsley or cilantro
Pairings:
- Pita chips
- Crackers
- Carrot sticks
- Cucumber slices
- Bell pepper strips
Suggested side dishes:
- Grilled chicken or fish
- Roasted vegetables
- Quinoa salad
- Couscous salad
Troubleshooting advice:
- If the hummus is too thick, add water a little at a time until you reach the desired consistency.
- If the hummus is too thin, add more chickpeas or sweet potatoes to thicken it up.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store the sweet potato hummus in the fridge and discard any leftovers after 5 days.
Food history:
Hummus originated in the Middle East and has been enjoyed for centuries as a dip or spread. Sweet potato hummus is a modern twist on the classic recipe, adding a touch of sweetness and a vibrant orange color.
Flavor profiles:
Sweet, earthy, nutty, smoky
Serving suggestions:
Serve the sweet potato hummus as an appetizer or snack with pita chips, crackers, or veggies. It also makes a great spread for sandwiches or a topping for salads.
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