Monday, 13 October 2014

spicy sweet potato hummus

I loved the avocado hummus so much, that I wanted to try out another hummus-variation recipe. This sweet potato hummus recipe takes a little more prep time than the avocado version, but it's just as yummy (if not, yummier).

This dip has spices and chilli in it so it's quite spicy - just the way I like it. Of course you can adjust the amount of spices depending on your taste, but if you follow the recipe, you're guaranteed a successful outcome. Well, you'll be almost guaranteed a successful outcome. Because, you know, I like to allow for human error. Like, forgetting to cook your sweet potatoes before processing them, or... forgetting to put your chickpeas in. You know, just the obvious stuff.

This dip is creamy and spicy and I think it would be perfect as a pizza base. I ate mine as a dip with crackers, but its uses are only limited by your imagination!

Spicy Sweet Potato Hummus

2 medium sweet potatoes
3 tablespoons olive oil
1 can of chickpeas, rinsed and drained
3 tablespoons tahini
3 cloves garlic, peeled
juice of 1 lemon
zest of ½ lemon
ground sea salt, to taste
1½ teaspoon cayenne pepper (start with less, season to taste)
½ teaspoon smoked paprika
¼ teaspoon cumin

Cut the sweet potatoes into chunky, equal-sized pieces and boil on the stove for 15 minutues or until tender.
While the sweet potatoes are cooling, toss all of the other ingredients into a food processor. Once the sweet potatoes have cooled enough to handle, add them to the food processor and blend well until smooth and creamy.

Adapted from

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