Ya know how sometimes you get tired of the same old same old? In 7th grade, I was like, “if I have to eat one more ham sandwich for lunch I may never eat again.” That’s kinda how I was feeling about my standard lemony, garlicy hummus.
So, I added sweet potatoes. Why not, right? Right.
Garlicky Roasted Sweet Potato Hummus
Prep time
Cook time
Total time
Author: Biz Harris
What You Need
- ½ Roasted Sweet Potato, peeled
- 1 Can of Chickpeas, drained with liquid reserved
- ½ Cup Tahini (Does your grocery store get confused about where this goes, too? Sometimes it's in the international section, sometimes its with the mayo or the olive oil. I basically search until i find it.)
- Juice of 1 to 1½ Lemon
- 2 garlic cloves, minced
- 2 Tablespoons Olive Oil
- salt and pepper to taste
What to Do
- Roast the Sweet Potato and peel it. Roasting releases the sweetness. You can also boil the potato or bake it. Don't use more than ½ of the potato or you'll have a REALLY sweet hummus. Maybe too sweet.
- Mix the chickpeas, sweet potatoes, garlic, olive oil, lemon juice, and seasonings in a food processor.
- If too thick, add in the reserved chickpea liquid two or three tablespoons at a time to make it smoother and thinner.
- Serve with salty pretzels or potato chips (the sweetness of the potato is beautifully countered by the saltiness and really brings out the flavor!)
Leave a Reply