After making this, I doubt I will ever buy store bought hummus again. It is far too easy to make your own, and far more satisfying! Spicy Sriracha really takes this recipe up a notch. It doesn’t make the hummus super spicy, but it balances the sweet potato and other flavors in this hummus.
Sweet Potato Hummus
(Makes about 4 cups hummus, recipe originally from Power Foods)
- 2 medium sweet potatoes, peeled and diced
- 1 can garbanzo beans (15.5 oz), rinsed until no foam appears and then drained well
- 1/4 C fresh squeezed lemon juice
- 1/8 C tahini sauce (can use up to 1/4 cup, I liked it with a little less)
- 2 T extra virgin olive oil, plus more for drizzling on top of hummus
- 2 tsp. ground cumin
- 1/2 tsp. minced garlic
- salt, fresh ground black pepper, and SRIRACHA to taste
- water for thinning, 2-4 T
- 1/2 tsp. paprika or Sumac for garnish (optional)
Peel sweet potatoes and cut into small cubes. Place in microwave-safe bowl, cover with vented lid or cling wrap, and microwave on high until sweet potatoes are soft. (About 10-12 minutes).
While sweet potatoes cook, drain garbanzo beans into a colander placed in the sink and rinse with cold water until no more foam appears. Let garbanzos drain.
Put cooked sweet potatoes, garbanzo beans, lemon juice, tahini, 2 T olive oil, ground cumin, garlic, salt, and pepper into food processor bowl, with processor fitted with steel blade. Process until the mixture is fairly smooth, about 2 minutes, scraping down the sides of bowl a few times. If the mixture seems too thick, thin with a few tablespoons of water until it is the consistency you want. Add a squirt of sriracha to spice things up a bit. Taste for seasoning and add more salt and/or pepper if desired.
Serve at room temperature or chilled , with a drizzle of olive oil and a sprinkling of paprika if you wish. Taste great with rice crackers, whole wheat pita triangles, veggie dippers, or whole grain chips. Hummus will keep in the fridge for at least a week.
Sweet Potato Hummus with rice crackers and veggie dippers