Smoky Sweet Potato Hummus Recipe 485

SMOKY SWEET POTATO HUMMUS RECIPE - (4.8/5)

Steps:

• Fill a medium pot with 0.5 cm of water. Add sweet potatoes and 'steam' for 10 or so minutes, until sweet potatoes are completely soft. Drain and rinse under cold water. While sweet potatoes are steaming, assemble the remaining ingredients in the base of a 7-cup food processor fitted with a steel blade. Add steamed sweet potatoes to remaining ingredients and process on high for one minute. Scrape sides of food processor and process on high for another minute. Serve with pita bread, veggies, crackers, or eat straight out of the bowl.

SMOKY SWEET POTATO HUMMUS RECIPE - (4.5/5)

Steps:

• Bring a large pot of water to a boil. Add sweet potato cubes and cook until fork tender, about 7 minutes. Drain sweet potatoes and set aside to cool for about 5 minutes. Toss all the ingredients into a food processor and whirl away until smooth (if you are sensitive to spice you may want to add the spices last and add a little at time and taste test as you go) This dip tastes amazing while still warm! However, it tastes just as great chilled. Add more spices each day if the hummus mellows out too much.

SWEET POTATO HUMMUS

Steps:

• Preheat the oven to 400 degrees F.
• Place the sweet potato on a rimmed baking sheet and pierce it a few times with the tip of a knife. Bake the sweet potato until tender all the way through, about 1 hour. Allow to cool slightly.
• In a small skillet over low heat, warm the oil and garlic until the garlic is lightly browned and soft, about 10 minutes. Set aside to cool.
• In the bowl of a food processor, add the cooled oil and garlic, chickpeas, almond butter, lemon juice and salt and puree until smooth. Scoop the flesh of the sweet potato into the processor and puree again until combined and smooth, adding 1 to 2 tablespoons water if needed. Remove the hummus to a bowl and stir in the za'atar, leaving a little swirl. Serve drizzled with olive oil alongside pita chips as desired.

SWEET POTATO HUMMUS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Poke holes all over sweet potatoes with a fork.
• Roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool. Cut sweet potatoes in half lengthwise.
• Combine garbanzo beans and olive oil in a blender and pulse several times to mash. Scoop flesh out of sweet potato peels and add to the blender; pulse to combine. Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt to mixture; blend until smooth, adding reserved garbanzo bean liquid as needed to make a smooth, creamy hummus.

SWEET POTATO "HUMMUS"

Steps:

• Scoop sweet potato flesh into a bowl. Let cool to room temperature.
• Add tahini and garlic to the sweet potatoes. Season with salt, cumin, chipotle, and cayenne. Drizzle in 1 tablespoon olive oil and lemon juice. Mash until hummus reaches desired smoothness. Add water to lighten the texture; whisk in 1 tablespoon at a time.
• Cover with plastic wrap and refrigerate for at least 2 hours.
• Taste and adjust seasonings as desired. Transfer hummus to a serving bowl. Drizzle remaining olive oil, Aleppo pepper, and parsley over the top.

ROASTED SWEET POTATO HUMMUS

Steps:

• Heat oven to 425°F. In medium bowl, toss sweet potato with oil and salt. Arrange on ungreased large cookie sheet. Bake 10 minutes; stir. Bake about 10 minutes longer or until tender and beginning to brown. Cool 15 minutes.
• In food processor, place cooled sweet potato, hummus, paprika, cumin and lemon juice. Cover; process until smooth. If needed, add water, 1 tablespoon at a time, until desired consistency.
• To serve, spoon hummus onto serving plate. Sprinkle with sesame seed and parsley. Serve with crackers.

SMOKY SWEET POTATOES

Steps:

• Mix 1 cup mayonnaise, 1/4 cup each chopped cilantro and scallions, 1 minced chipotle in adobo, 1 tablespoon lime juice, 1 teaspoon sugar, and salt. Toss with 2 pounds boiled sliced sweet potatoes.