Well those of you that know me, know that I love sweet potatoes. I will try almost anything made with sweet potatoes. I eat them plain, mixed into high protein pancakes, roasted with other root vegetables or made into chili. I just truly love sweet potatoes. So about a year ago when I was searching for a recipe to make hummus the old-fashioned way (by this I mean before Pinterest :), I came across a recipe for Sweet Potato Hummus. You better believe I made a batch of this as fast as possible and it was as good as I was hoping for. The touch of cayenne pepper gave it a spicy kick to go along with the sweetness of the brown sugar, cinnamon and potatoes – I was in heaven.
As was common with me BP (before Pinterest), I lost track of this recipe and kind of forgot about it. But last week when I was again searching for a hummus recipe and lo and behold, like a ray of sunlight on my Pinterest search, was a recipe for sweet potato hummus. Now I couldn’t be certain that this was the exact recipe that I had made before, but all the ingredients were there and my mouth started to water. So to give credit where credit is due, www.thenovicechefblog.com is where I found this recipe.
Mine came out a little bit thicker than I like this time (I think my large sweet potatoes were really large). So next time I think I will try adding a little bit more olive oil and see what happens. This is the perfect dip for a veggie tray or with pita chips. I hope you guys enjoy this as much as I do.
Spicy Sweet Potato Hummus
Yield: A lot and you can freeze some of it for later
2 large sweet potatoes
3 garlic cloves
1 15 oz can chickpeas, rinsed and drained
1/4 cup tahini
1 lemon, juiced
2 tablespoons olive oil
2 tablespoons brown sugar
1 tablespoon cumin
1 teaspoon cinnamon
1/4 to 1/2 teaspoon cayenne pepper, to taste
1/2 teaspoon salt
Pre-heat oven to 400 degrees. Wrap each sweet potato with foil. Bake for 45 minutes to an hour, or until tender. If you are like me and are always in a hurry, you can microwave your potatoes for about 8 minutes and then you get to sample this stuff a whole lot quicker.
Peel sweet potatoes, set aside.
In a large food processor puree garlic cloves and chickpeas. Add tahini, lemon juice, olive oil, brown sugar, and spices. Puree until smooth. Then add sweet potatoes and puree until completely combined.
1/4 cup hummus: Calories 128.5. Fat 5g. Carbs 18g. Fiber 3.1g. Sugars 4.9g. Protein 3.3g.