We love snacks. Like hobbits, we’re ready to graze on something at any given time during the day. We have made emergency provisions for a week filled with group meetings, essays, and midterms by (quite literally) stirring up a large batch of sweet potato hummus. Eat it with vegetables, crackers, or as a spread on your sandwich. Your taste buds will hum in delight at its velvety texture and notes of wholesome saccharine goodness.
Sweet Potato Hummus (Adapted from Spoon Fork Bacon)
Fills 1 large yogurt container
- 2 sweet potatoes
- 1 can chickpeas
- 1 clove garlic, chopped
- 6 tbsp tahini
- 1/4 tsp cloves
- 1/2 tsp cinnamon
- 1/4 tsp cumin
- Salt and pepper, to taste
Begin by peeling the sweet potatoes and boiling them to an oblivion, or until soft and can be readily pierced with a fork.
Rinse and drain can of chickpeas and add sweet potatoes, garlic, tahini, and all spices. Blend together until smooth (we used our handy hand blender).
Stir in salt and pepper, to taste.
Yummy hummus! (Try saying that ten times fast)
Sweet Potato Hummus
Time: 30mins / Makes: 4 cups
- 1 pound sweet potatoes, peeled and cut into 1-inch pieces
- 1 can (19.5 ounces) chickpeas, drained and rinsed
- 1/4 cup fresh lemon juice (from 1 lemon)
- 1/4 cup tahini
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 garlic clove, chopped
- Coarse salt and ground pepper
- Whole-wheat pita and crudites such as red pepper and broccoli
Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 10 to 12 minutes. Transfer to a food processor.
Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree, about 1 minute; thin with water if necessary. Season with salt and pepper and let cool; refrigerate, in an airtight container, up to 1 week. Serve with pita and crudites.
I made some smoky cheeze Hummus— it’s good!
1 can of chickpeas drained- liquid reserved
1/3 c nutritional yeast flakes
1/2 tsp turmeric powder
1/2 tsp salt
1 tbsp olive oil
1 tbsp lemon juice or more to taste
1 clove garlic
1/2 tsp liquid smoke
optional- dash of chipotle tabasco sauceput everything into a food processor and blend the shit out of it.
Sweet Potato Hummus
1 lb sweet potatoes, peeled and cut into 1-inch pieces
1 can chickpeas, drained and rinsed
1/4 cup fresh lemon juice
1/4 cup tahini
2 tbsp olive oil
2 tsp ground cumin
1 garlic clove, chopped
Coarse salt and ground pepper
Set a steamer basket in a large pot of water. Bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 10 to 12 minutes. Transfer to a food processor.
Add all ingredients except salt and pepper. Puree, about 1 minute. season with salt and pepper. Serve with whole wheat pita and crudites.
Mint and pea hummus. Yummy, but perhaps not for everyone. :D
Get the recipe over at instructables!
Making Hummus at home is one of the easy breezy things ever… You just need to bear with the loud ass food processor noise…
- 2 cans of Chick Peas (15.5oz/can)
- 1/3 cup of Lemon Juice (about 3/4 of a medium lemon)
- 2 Garlic cloves
- 1/3 cup of Tahini sauce
- 1/3 cup of Extra virgin olive oil
- Salt and Pepper
Tool: a Food Processor (or blender)
Decorating the plate is the fun part of making Hummus… Roasted pine nuts would be great! Pick some fresh herbs from your garden!! Add the red color with paprika or cayenne pepper to finish!!! I’m gonna try to make it spicier next time with some red chile oil… ♥