Get ready to transform your snack game with the most incredible fusion of creamy chickpeas and velvety sweet potato! This isn't just another hummus recipe - it's a culinary adventure that combines the rich, earthy sweetness of roasted sweet potatoes with the classic Middle Eastern dip we all know and love. In just 10 minutes, you'll create a show-stopping appetizer that will have your friends and family begging for the recipe!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Middle Eastern
Serves: 6 servings
Ingredients
- 1 medium sweet potato, cooked and peeled
- 1 can chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 tbsp olive oil
- 1 garlic clove
- 1 lemon, juiced
- Salt to taste
Instructions
- Begin by preparing the sweet potato. If you haven't already, cook the sweet potato by boiling or baking it until it's tender. Once cooked, peel the skin off and let it cool slightly.
- In a food processor, combine the cooked sweet potato, drained and rinsed chickpeas, tahini, olive oil, garlic clove, and the juice of one lemon.
- Blend the mixture until it is smooth and creamy. You may need to stop and scrape down the sides of the bowl with a spatula to ensure everything is well combined.
- If the hummus is too thick, you can add a little water or extra olive oil, one tablespoon at a time, until you reach your desired consistency.
- Taste the hummus and add salt to your preference. Blend again briefly to mix in the salt.
- Once the hummus is smooth and seasoned to your liking, transfer it to a serving bowl.
- For an added touch, you can drizzle a little extra olive oil on top and sprinkle with paprika or chopped herbs, if desired.
- Serve the sweet potato hummus with pita bread, fresh vegetables, or crackers. Enjoy your delicious Middle Eastern-inspired dip!
Tips
- Choose the right sweet potato: Look for medium-sized, firm sweet potatoes with smooth skin for the best texture and flavor.
- Ensure your sweet potato is completely cooled before blending to prevent a watery consistency.
- For extra smoothness, peel the chickpeas before blending - this takes a few extra minutes but results in an incredibly creamy hummus.
- Don't rush the blending process. Take your time to achieve that perfectly smooth, whipped texture.
- Adjust the consistency gradually. Add water or olive oil just a tablespoon at a time to prevent over-thinning.
- For maximum flavor, let the hummus sit for 30 minutes before serving to allow the ingredients to meld together.
- Store in an airtight container in the refrigerator for up to 5 days, and give it a quick stir before serving.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 20g
Protein: 6g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
