This was simply a case of me wanting hummus, not having garbanzo beans, and making it anyway with sweet potatoes. I don't blame you if you're skeptical, but this stuff has the same taste and texture as hummus, just with a slightly sweet finish reminiscent of red pepper hummus. My wife, Michele, who has a much more discerning palate than I do, said that if blindfolded, she'd have trouble distinguishing this from real hummus.
Ingredients
- 2 large sweet potatoes , cooked until tender
- 0.33 cups tahini
- 2 cloves garlic , crushed
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 0.25 teaspoons ground dried chipotle pepper
- 1 pinch cayenne pepper
- 2 tablespoons olive oil , divided
- ½ lemon , juiced
- 2 tablespoons cold fresh water , Optional
- 1 pinch ground Aleppo pepper
- freshly chopped parsley leaves for garnish
Instructions
-
1
Scoop sweet potato flesh into a bowl. Let cool to room temperature.
-
2
Add tahini and garlic to the sweet potatoes. Season with salt, cumin, chipotle, and cayenne. Drizzle in 1 tablespoon olive oil and lemon juice. Mash until hummus reaches desired smoothness. Add water to lighten the texture; whisk in 1 tablespoon at a time.
-
3
Cover with plastic wrap and refrigerate for at least 2 hours.
-
4
Taste and adjust seasonings as desired. Transfer hummus to a serving bowl. Drizzle remaining olive oil, Aleppo pepper, and parsley over the top.
Nutrition Facts
Per serving
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