Meet my (and my kid’s) new favorite snack, sweet potato hummus.
The combination of creamy, sweet potatoes and nutty chickpeas give this hummus a slightly sweet flavour, and the addition of earthy spices, like cumin, paprika, and nutmeg add a subtle pop of flavour to this savoury-sweet dip.
Hummus is a perfect party snack or finger food. It offers the same creaminess of rich, dairy-laden dips, but with a much higher protein content and fewer calories. It takes minutes to prepare and lends to a variety of serving options.
Classic chickpea hummus is always delicious, but it’s fun to mix things up every once in a while. My kids love hummus and eat it so often that I’m actually concerned that they might eventually get sick of it.
My solution…Switch it up!
In this case, a little bit of sweet potato goes a long way. It adds a touch of sweetness and a rich, creamy consistency. Although I prefer preparing hummus with dried chickpeas, I’m no stranger to time constraints, and so once in a while I use the canned variety.
If you don’t have a tub of freshly made hummus sitting in the fridge, then you are missing out on a delicious and healthy grab n’go snack or lunch option for the family.
I’ve grown accustomed to serving hummus as one of those last-minute meals on a busy weeknight, and often serve it along with fresh cheese, olives, prosciutto, and raw veggies in a no-fuss antipasto plate for the kids.
Hummus is one of those ingredients that can be served with just about anything-pita wedges, raw vegetables, toasted bagels, quesadillas, nacho chips, in a healthy wrap like these Hummus Carrot Pinwheels, or even mixed into rice.
Before I leave you with this delicious recipe to try out for yourself, I just have to share a secret…
The key to a smooth and creamy store-bought-like consistency all rests in one simple trick; rolling the chickpeas in a clean kitchen towel!
It happened by accident, really. In my attempt to dry off the chickpeas after draining them, I discovered that the friction from rubbing them with the kitchen towel loosens the tough outer shell, which then simply falls off. Just discard and voila!
Yields: about 2 cups
1 medium sweet potato (about 1 cup), boiled or steamed, cut into 1″ cubes
1 cup chickpeas, drained and rinsed (reserve 1/4 cup of the liquid)
1/4 cup tahini
1/4 cup fresh lemon juice (start with 2 tbs. then add more if desired)
1 tbs. extra-virgin olive oil
1/2 tsp. paprika
1/2 tsp. cumin
1/8 tsp. nutmeg
1-2 garlic cloves, peeled and quartered
sea salt to taste
sumac, for garnish
Boil or steam the sweet potato for 10-12 minutes or until fork tender. Drain thoroughly. Although I prefer boiling the sweet potato, you can also heat it in the microwave for 15-20 minutes, (depending on the power setting). Just peel the sweet potato, halve it, and poke a few holes in it with a fork before putting in the microwave.
Blend all the ingredients in a large food processor until smooth and creamy.
If the hummus is on the thick side, add more lemon juice or chickpea liquid, depending on the desired consistency and taste preference.
Garnish with a drizzle of extra virgin olive oil, paprika, and/or sumac.