The idea of this sweet potato hummus came from one of my favourite snacks. I like to spread hummus on a piece of crostini bread and top it with a slice of roasted (or slow-cooked) sweet potato. So since I love the taste of this combination, I decided to make my usual homemade hummus, with garbanzo beans, and add microwaved or steamed sweet potatoes to it.
You get the nutty flavour from Tahini and the sweetness from the potatoes…mmm you won’t be able to stop J
1 cup sweet potatoes, peeled and diced
1 can garbanzo beans (19oz), rinsed and drained
2 tbsp fresh squeezed lemon juice
¼ cup Tahini (sesame paste)
5 garlic cloves, roasted or raw
1 tbsp extra virgin olive oil
½ tsp cumin
1 tsp salt
Place sweet potato cubes in a microwave-safe bowl. Cover and microwave on high, for about 10 minutes, until soft. You could also steam the sweet potatoes if you prefer.
Transfer cooked sweet potatoes to a food processor. Add garbanzo beans, lemon juice, Tahini, garlic (I used roasted), olive oil, cumin, salt and about 2 tbsp of water to start with.
Pulse the mixture until smooth, scraping down the sides of bowl and adding water to thin mixture if it seems too thick.
Adjust seasoning and serve with a drizzle of olive oil and don’t forget to sprinkle some paprika.