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Creamy Sweet Potato Hummus

Creamy Sweet Potato Hummus

Hummus is so simple to make and easy to experiment with since you can add almost any vegetable to transform the taste. I have created a variation on my perfect hummus recipe by adding sweet potatoes which provide a rich creamy texture.

The sweet potatoes are roasted to enhance their beautiful sweet flavour, then blended with chickpeas and tahini to create a wonderfully creamy blend. The rich flavour is enhanced by tamari, which adds a rich taste; the subtle spice of cumin; and the refreshing zestiness of lemon juice. Together, these flavours complement each other perfectly, creating a beautifully creamy and delicious dip!

This creamy sweet potato hummus can go with almost any meal, enhancing other flavours. You can simply enjoy this as a dip with crudités or served with a salad. If you make a big batch, you can store it in the fridge and have enough to enjoy throughout the week!

Creamy Sweet Potato Hummus

makes 1 bowl

Ingredients:

  • 225g dried chickpeas or 2 x 400g tinned chickpeas
  • 2 medium sweet potatoes
  • 1 tablespoon of olive oil
  • 4 tablespoons of tahini
  • juice of 1 lemon
  • 4 teaspoons of tamari (gluten free soy sauce)
  • 1 teaspoon of ground cumin

Method:

First of all, you need to prepare the chickpeas if using dried ones. Soak the chickpeas in a saucepan of water for 8-12 hours. Drain the chickpeas into a colander and transfer back to the saucepan with fresh water. Bring to the boil then reduce the heat to a simmer. Cook the chickpeas for 1 hour 10 minutes until they are tender.

Meanwhile, preheat the oven to 200°C (fan oven). Prepare the sweet potatoes by peeling off the skins. Chop the sweet potatoes into chunks and transfer to a roasting tray. Drizzle on 1 tbsp olive oil over the sweet potatoes. Roast the sweet potatoes for 15-20 minutes until they start to crisp at the edges. Once cooked, take them out of the oven and leave to cool.

Drain the chickpeas into a colander placed over a bowl. You will need to keep the chickpea water to add to the hummus later. Leave the chickpeas to cool.

Transfer the chickpeas and roasted sweet potato chunks into the food processor. Add the tahini, lemon juice, tamari, cumin and 10 tablespoons of the chickpea water. Process the ingredients until they form a thick creamy texture. Depending on how thick you prefer your hummus, you may want to add more chickpea water.

Scrape the hummus out of the food processor bowl and spoon into dip bowls to serve with crudités.



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