This was simply a case of me wanting hummus, not having garbanzo beans, and making it anyway with sweet potatoes. I don't blame you if you're skeptical, but this stuff has the same taste and texture as hummus, just with a slightly sweet finish reminiscent of red pepper hummus. My wife, Michele, who has a much more discerning palate than I do, said that if blindfolded, she'd have trouble distinguishing this from real hummus.

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Recipe Summary

prep:
10 mins
additional:
2 hrs
total:
2 hrs 10 mins
Servings:
16
Yield:
2 cups
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Scoop sweet potato flesh into a bowl. Let cool to room temperature.

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  • 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.

Chef's Notes:

Make sure your sweet potatoes are very, very tender. Measure out 2 cups if yours are already mashed.

Some folks like just a hint of garlic and lemon, while others like to be crushed by it. Same goes for the tahini and other seasonings.

Nutrition Facts

69 calories; protein 1.6g 3% DV; carbohydrates 6.1g 2% DV; fat 4.9g 8% DV; cholesterol 0mg; sodium 129.9mg 5% DV. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
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