Hummus is everywhere for a reason! Everybody’s favourite dip, it’s tasty, it’s very good for you – with the main ingredient being über healthy chick peas… and it’s also easy to make. Adding some roasted veg makes for a tasty and even more nutritious variation – in this case, sweet potato to make Roasted Sweet Potato Hummus~
It’s in the planning.
Baking/roasting a sweet potato ahead of time makes this is no harder to make then regular hummus, especially if pop one in the oven while something else is baking. Done a day or two ahead, just pop it in the fridge and you’ll be ready to go!
Of course you could also microwave the sweet potato, with almost identical results, although it won’t have that caramelized deliciousness that roasting can bring!
*Tip: drop the garlic into a running food processor – it’ll mince very nicely in just a few seconds!
*Tip: while I usually drain & rinse canned chick peas, when making hummus I like to keep just a bit of the liquid – it helps the dip come together, needing less olive oil.
If you have the inclination and time, do try to use dried chickpeas; they are nuttier, add a great texture and a noticeable difference in taste. Using canned chick peas of course is fine… you’re still better off than buying the mass-produced version from the store.
Options are nice~
Of course you could always add other roasted/cooked vegetables as you like. You could come up with some really interesting dips or try this one with roasted red pepper!
This recipe… perrrr-fection…
…a very satisfying variation, with the great taste of hummus that we all love, plus the added flavour and nutrition from the sweet potato.
It makes a great snack with tortilla chips, pita bread (grill/warm it up, yum!) veg sticks etc for game day or plate individually to serve as an appetizer. This keeps very well and is wonderful to have stashed in the fridge… for healthy & tasty eating anytime~
Roasted Sweet Potato Hummus
Adding some roasted sweet potato to hummus makes for a very tasty and even more nutritious version of everybody's favourite chick pea dip!
- 1 19-oz can chick peas or 2 1/2 cups hydrated & cooked dry chickpeas
- 2 cloves garlic minced
- 1/4 cup peanut butter or tahini paste
- lemon juice from 1/2 lemon or to taste
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon cumin
- 1 teaspoon Kosher salt
- 1/2 teaspoon fresh ground black pepper
- splash of water as needed if too thick
With the motor of the food processor running, drop in the garlic to mince.
Add all remaining ingredients, and pulse to desired consistency; you can leave some texture or purée to smoothness.
If you find it too thick and it’s not mixing well, add a teaspoon or so of water and continue to pulse, adding more water, in bits, as needed. Taste for seasoning; more lemon juice, salt, pepper, etc.
Let sit for at least 30 minutes, for the flavours to come together.
Stored covered in the fridge, will keep for several days - if it lasts that long.
*Roasting a sweet potato ahead of time means this is no harder to make then regular hummus - just pop one in the oven while something else is in there.
**If you have the inclination and time, do try to use dried chickpeas; they are nuttier, add a great texture and a noticeable difference in taste.
***I've used peanut butter instead of hummus for years - since way back when tahini wasn't everywhere! It's my preference, but of course you can use what you like.