There are so many varieties of hummus out there. I’ve made it before using beetroot, tahini, different spices and herbs, and all have turned out well. It seemed only natural to combine some sweet potato by this point.
Traditionally, hummus is made from a blend of chickpeas, tahini, olive oil, lemon juice, salt, and garlic. I’m not a big fan of tahini. I really want to like it but trying it in salad dressings, hummus, and other recipes, I still have yet to acquire a taste for it. It’s very good for you however so if you like it, feel free to add a teaspoon or two here.
Hummus makes a great snack and also works well alongside a lunchtime bowl of goodness (think: cut up veggies, quinoa, roast veggies, etc.)
Choose an organic variety of canned chickpeas that are soaked in water. Alternatively, purchase the dried variety, then soak and cook them yourself to add to the recipe. Purchasing dried chickpeas is more economical and I personally think they actually taste better too.
I’ve also used turmeric in this hummus which has great anti-inflammatory properties and is fantastic for your immune system. It also brightens up the orange hue even more alongside the sweet potato.
Makes 1 large bowl
1 small sweet potato
2 cups of chickpeas (soaked & cooked first OR 1 x 400g tin)
2 tbsp lemon juice (1 whole lemon juiced)
4 tbsp extra virgin olive oil
½ tsp turmeric
¼ tsp paprika
Optional: 1 clove of garlic, minced
- Peel and chop the sweet potato into 1-inch pieces and add to a saucepan on the stove. Add water, bring to a boil, and then simmer until the sweet potato becomes soft (approx. 10-12 minutes)
- Drain the sweet potato and let cool slightly before adding to the food processor along with the chickpeas and the rest of your ingredients.
- Blend until completely smooth then season to taste with more salt and pepper.