Print: Sweet Potato "Hummus"

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.

Prep

22 min

Cook

36 min

Servings

Difficulty

Hard

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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/sweet-potato-hummus-6