Spicy Sweet Potato Hummus Recipe By Tasty

SPICY SWEET POTATO HUMMUS

Steps:

• Preheat oven to 400 degrees. Wrap each sweet potato with foil. Bake for 45 minutes to an hour, or until tender. Peel sweet potatoes, set aside.
• In a large food processor (or blender), puree garlic cloves and chickpeas. Add tahini, lemon juice, olive oil, brown sugar, and spices. Puree until smooth. Then add sweet potatoes and puree until completely combined.
• Serve immediately with pita chips or store in an airtight container in the fridge until ready to serve. This makes a LARGE amount of hummus and is perfect to freeze! To freeze, place in a freezer safe ziplock bag and ensure there is no air in the baggie and freeze for up to 3 months.

SPICY SWEET POTATO HUMMUS

Steps:

• Preheat oven to 400 degrees Fahrenheit. Bake the sweet potatoes on the middle oven rack or in a baking dish for 45 minutes to an hour. They should yield to a gentle squeeze when they're done baking.
• While the sweet potatoes are cooling, toss all of the other ingredients into a food processor (if you're sensitive to spice, you may want to save the spices for last and add them to taste). Once the sweet potatoes have cooled enough to handle, use a knife or your fingers to peel the skin off of them. Add the sweet potatoes to the food processor.
• Blend well, and serve! I garnished mine with a light sprinkle of cayenne pepper and sesame seeds.

SPICY SWEET POTATO HUMMUS RECIPE BY TASTY

Steps:

• Boil the garbanzo beans until the skins come off.
• Remove the skins, drain, and combine all ingredients in a food processor.
• Blend until smooth adding small amounts of oil and water until desired consistency is achieved. This recipe usually requires more liquid, at the potato will absorb a lot! Add more lemon or tahini if needed.
• Add fresh veggies or pita chips sprinkled with cinnamon!
• Enjoy!

SWEET POTATO HUMMUS RECIPE BY TASTY

Steps:

• Position a rack in the center of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Pierce the sweet potatoes a few times with a fork, then place on the prepared baking sheet. Roast for 40-45 minutes, or until the potatoes are soft and cooked through. Remove from the oven and let sit for 15 minutes, or until cool enough to handle.
• Add the chickpeas, tahini, olive oil, garlic, lemon juice, salt, cayenne, paprika, cumin, and coriander to a blender. Slice the potatoes in half lengthwise and use a spoon to scrape the flesh into the blender. Blend on high speed until smooth, 3-5 minutes.
• Transfer the hummus to a serving bowl and use a spoon to make a swirl pattern. Sprinkle with the sesame seeds and paprika, then drizzle with the olive oil. Serve with vegetables or pita bread and cucumber celery juice.
• Enjoy!

SPICED SWEET ROASTED RED PEPPER HUMMUS

Steps:

• In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
• Sprinkle the hummus with the chopped parsley before serving.

SPICY SWEET POTATO HUMMUS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the sweet potatoes onto a baking tray and drizzle over 1 tbsp olive oil. Sprinkle over the chilli flakes, if using, and the paprika, then toss to coat in the spiced oil. Spread out to a single layer. Trim away the root of the garlic cloves, then nestle these among the sweet potatoes. Roast for 30-35 mins until the potatoes have softened, tossing halfway through.
• Remove the tray from the oven and leave to cool completely. Tip the sweet potatoes into a food processor and squeeze in the garlic from its skin. Add the tahini and lemon juice, then blitz for 1 min until the potatoes have broken down.
• With the motor running, gradually pour in the remaining olive oil. Continue to blitz for up to 4 mins, or until you have a smooth paste. Pour in 50-60ml cold water to loosen, blitz again to combine, then season to taste. Spoon the hummus into a bowl and swirl with the back of a teaspoon, then drizzle over a little more olive oil and scatter with extra chili flakes, if you like. Serve with your choice of veg crudités, breadsticks or crackers and olives for dunking.