Sweet potatoes, good. hummus, good. Sweet potato hummus, SO GOOD! I love sweet potatoes and I could probably eat one every day of the week. They are so stinkin’ delicious, especially after you’ve roasted them and released all the sweet caramely goodness. It’s really easy to roast a sweet potato. Preheat oven to 420F, wrap the sweet potato in aluminum foil, put in oven till mushy and soft, or about 45min to an hour. Sweet potatoes are utterly versatile! You can use them in everything from breakfast, desserts and smoothies to easy, peasy hummus dip.
Grab a chip, cracker or spoon and dig in to this recipe:
Sweet Potato Hummus
Vegan, gluten free
- 1 can rinsed, drained garbanzo beans
- 1 medium size roasted sweet potato (remove skin if you prefer)
- 1T lemon juice
- 1T tahini
- 2 garlic cloves (optional or one if you don’t like garlic)
- 2+ T of water (to reach desired consistency)
- salt to taste
Place beans, sweet potato, and lemon juice in food processer (or high powered blender) and begin to process. It will not reach a smooth consistency yet, so no worries. Now add in tahini and optional garlic, salt to taste and begin to blend. Now is when you want to begin adding water one tablespoon at a time to reach your desired consistency. [some people use oil but I think this is every bit as delicious and crazier healthier without it!].
This hummus is also great in salads, wraps and on sandwiches, too. It’s amazing how creative you can get with hummus or a sweet potato!
Other recipes you might enjoy: