Sweet Potato Hummus
Now that Spring is here it’s time to start rotating in some lighter lunch options to replace all the hearty winter soups I’ve been enjoying.
Sweet Potato Hummus is a delicious, healthy, vegan option that is a little bit sweet, a little bit spicy (or a lot spicy if you prefer!). It’s perfect for lunch or a mid-day snack. Serve with pita wedges and veggies, or use it as a spread in a wrap or sandwich.
To make this quick and easy hummus I use canned chickpeas, and sweet potatoes cooked in the microwave. Microwaving the sweet potatoes is a great time saver as it takes only 5-6 minutes, once cooled the skin slides right off!
The sweet potato and chickpeas blend together to make a luscious smooth, creamy hummus. It has earthy, nutty flavour from the tahini, with a hit of brightness from the fresh lemon juice and zest. The sweetness of the sweet potato contrasts beautifully with the fragrant spiciness of the cumin, paprika and the heat of the cayenne. If you like a mellower garlic flavour, use roasted or confit garlic instead of the raw garlic.
Enjoy!
Ingredients
- 2 medium sweet potatoes
- 3 tablespoons olive oil
- 540 ml can of chick peas (19 once)
- 3 tablespoons tahini
- 1-2 cloves garlic peeled ( for a mellower garlic flavour use roasted garlic or confit garlic cloves)
- juice of 1 lemon
- zest of ½ lemon
- ½ teaspoon cayenne pepper
- ½ teaspoon smoked paprika
- 1 teaspoon cumin
- salt to taste
- fresh cilantro for garnish
Instructions
- Wash the sweet potatoes and pat dry. Pierce each sweet potato 3-4 times with a fork (this will allow the steam to escape while cooking). Place on a microwave-safe plate and microwave for five minutes, turning halfway through.The sweet potatoes are done when a paring knife glides easily through to the centre. If not cooked through, continue to microwave in 30 second increments until completely fully cooked.Set aside until cool enough to handle.Note: If you prefer you can roast the potatoes in a 400° F oven for 45 minutes to an hour.
- While the sweet potatoes are cooling, prepare the rest of the ingredients.Place the canned chickpeas in a colander under running water, rub the chickpeas vigorously between your hands to remove any loose skins. Discard the skins, and place the rinsed chickpeas into your food processor.
- Once the sweet potatoes are cool enough to handle, use a knife or your fingers to peel the skin off. Add the sweet potatoes to the food processor.
- Add the remaining ingredients to the food processor, and blend until the hummus reaches your desired consistency, if needed add a little more olive oil or a 1-2 tablespoons of water to thin. Taste and adjust seasonings
- Serve with a drizzling of olive oil and a sprinkling of paprika over top and a few leaves of cilantro for garnish.