Description
Spicy Sweet Potato Hummus combines creamy sweet potatoes with smoky, bold spices to create a unique twist on traditional hummus. The sweet potatoes add a rich, slightly sweet base, balanced by the warmth of cayenne and smoked paprika, with a hint of cumin for depth. Finished with a light garnish of cayenne and sesame seeds, this hummus is both visually appealing and deliciously satisfying.
Ingredients
2 medium sweet potatoes
3 tbsp olive oil
2 cups cooked chickpeas (or 1 can chickpeas, rinsed and drained)
3 tbsp tahini
3 cloves garlic, peeled
Juice of 1 lemon
Zest of ½ lemon
Ground sea salt, to taste
1 ½ tsp cayenne pepper (adjust to taste)
½ tsp smoked paprika
¼ tsp cumin
Instructions
Preheat oven to 400°F (200°C). Place the sweet potatoes directly on the middle oven rack or in a baking dish and bake for 45 minutes to 1 hour, until they yield to gentle pressure.
Allow sweet potatoes to cool slightly, then peel off the skin.
In a food processor, combine chickpeas, tahini, garlic, lemon juice, lemon zest, olive oil, sea salt, cayenne pepper, smoked paprika, and cumin. Add the peeled sweet potatoes.
Blend until smooth and creamy. Taste and adjust spices as needed.
Transfer to a serving bowl and garnish with a light sprinkle of cayenne pepper and sesame seeds, if desired. Serve with pita chips, veggie sticks, or your favorite crackers.
- Prep Time: 10 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 180