Sweet Potato \"Hummus\" recipe

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Ingredients

2 large sweet potatoes, cooked until tender
⅓ cup tahini
2 cloves garlic, crushed
1 teaspoon kosher salt
1 teaspoon ground cumin
¼ teaspoon ground dried chipotle pepper
1 pinch cayenne pepper
2 tablespoons olive oil, divided
½ lemon, juiced
2 tablespoons cold fresh water
1 pinch ground Aleppo pepper
freshly chopped parsley leaves for garnish

Nutrition Info

69.3 calories
carbohydrate: 6.1 g
cholesterol: : -
fat: 4.9 g
fiber: 1.4 g
protein: 1.6 g
saturatedFat: 0.7 g
servingSize: -
sodium: 129.9 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

2 cups

Recipe Note

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.

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