This easy Roasted Sweet Potato Hummus is creamy, delicious and has a hint of sweetness from the Sweet potato. This homemade hummus is great as a dip or as a healthy spread on wraps and sandwiches.
I absolutely love hummus. One of the best party dip that is healthy and perfect for guilt-free indulgence. This Roasted Sweet Potato Hummus is a healthy twist to a classic hummus. The sweetness and earthiness of roasted potato make this hummus even more irresistible.n You will be amazed by how good this sweet potato hummus tastes.
This creamy hummus is great on anything, be it sandwich, wraps, with veggies and chips. All I can say is this is one versatile dip. This easy hummus is another easy way to use all those seasonal sweet potatoes. With the holiday season coming, you definitely need a good easy hummus recipe in your back pocket.
INGREDIENTS FOR MAKING SWEET POTATO HUMMUS
Chickpeas, Tahini, garlic, lemon juice, roasted cumin powder are the key ingredients in hummus. Tahini is nothing but grounded sesame seeds paste. It adds a nutty flavour to the hummus. I also love earthy Cumin in the Hummus. Then, of course, there is roasted potato in this case along with the rest of the ingredients.
HOW TO MAKE ROASTED SWEET POTATO HUMMUS?
Making Roasted Sweet Potato Hummus is really easy. All you need is a skillet and a good food processor. A good cast Iron skillet is great to roast the sweet potatoes. All those caramelized bits of roasted sweet potato adds a lot of flavour to the Hummus. Slowly roast sweet potato in a dash of olive oil, until you get small golden brown spots.
Then add rest of the ingredients to a powerful food processor along with the sweet potato. A study food processor is required to get creamy and velvety smooth hummus.
There are few recipes over the internet, which says to peel the chickpeas for a smooth hummus. But I never found the need for it. Using a good food processor does the job for me. And also by peeling the skin, you would lose some additional fibre from chickpeas.
CANNED vs DRIED CHICKPEAS
In India, we commonly use dried chickpeas. Soaking chickpeas overnight and then pressure cooking it until tender. You can certainly substitute canned chickpeas instead. Drain chickpeas well and reserve some liquid to add later to the hummus.
Hummus is one of the healthiest appetizers you can add to your menu. Rich in protein, high in fibre, hummus is really healthy and nutritious. The best part is you can serve this in many possible ways. I like to serve it with the veggie sticks like cucumber, carrots, celery etc.
Hummus is an excellent substitute to fat loaded spreads used in wraps and sandwiches.
This Sweet Potato Hummus is creamy, delicious and has a hint of sweetness from the roasted Sweet potato. This homemade hummus is great as a dip or as a healthy spread on wraps and sandwiches.
- 1.5 cup Cooked Chickpeas
- 1 medium Sweet Potato
- 1 tspn Olive oil
- 3 tablespoon tahini
- 3 pods garlic
- 1.5 tablespoon fresh lemon juice
- 1 tspn cumin powder
- 1/4 cup extra virgin olive oil (more for serving)
- salt and pepper to taste
- paprika a large princh
- 1/4 cup reserved Chickpea liquid
Take a heavy cast Iron skillet, add 1 teaspoon oil. Roast Sweet potato cubes on low heat, until almost cooked and small golden patches, start to appear.
Let the sweet potatoes cool down.
In a food processor add all the ingredients except Extra Virgine Olive oil. Blend until smooth. Add reserved Chickpea liquid to in small portions until desired consistency is reached.
Scarp the sides and bottom of the blender in intervals. Towards the end slowly add the olive oil and blend further until everything is mixed.
While serving sprinkle more Olive oil and paprika on the top.
Serve along with veggies, pita, crackers.