Sweet Potato Hummus

By Wendy Andresen | Jul 16, 2020

We can judge the popularity of hummus by the many increasingly available varieties in the supermarket. Here is an easy recipe that elevates a simple, healthy food to gourmet status with high nutritional value. I know I should’ve served it with pita bread and raw veggies, but bagel chips were all that was in the pantry, and they were durable for dipping.

Ingredients:

12-ounce sweet potato (about 1 cup mashed)

15-ounce can garbanzo beans, drained

¼ cup extra-virgin olive oil, more for drizzling

3 Tbsp. lemon juice

2 Tbsp. tahini

1 tsp. chili powder

½ tsp. smoked paprika

¾ tsp. salt

¼ tsp. red pepper flakes (optional)

Water or bean liquid as needed

Toasted sesame seeds for garnish

Cilantro or parsley for garnish

Directions:

  1. Poke several holes in the sweet potato and microwave it until it is easily pierced by a fork.
  2. When the sweet potato has cooled enough to handle, peel it and mash it into a measuring cup. You should end up with at least a cup, but a little more is even better.
  3. In a food processor, combine the sweet potato with the remaining ingredients. Add enough water or bean liquid to achieve the desired consistency. You might want it a little thicker if you’re eating it in a wrap than if you’re using it as a dip. Transfer the hummus to a serving dish.
  4. Drizzle a little more olive oil over the top when serving. Garnish with cilantro or parsley, and sprinkle with sesame seeds.

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Cosi. She welcomes responses to her column at wendyandrayzer@yahoo.com.

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