Sweet Potato Hummus
Sweet Potatoes, roasted and pureed 1 cup
Cooked White Beans or Garbanzo 2 cups
Olive Oil ½ cup
Tahini ¼ cup
Garlic, minced 2 cloves
Cayenne to taste, optional
Salt to taste
Lemon Juice to taste
Extra-virgin olive oil 2 tsp
- In a food processor: add the sweet potato puree, beens, oil, tahini, garlic, cayenne (if using), salt, and lemon juice.
- Puree until desired consistency is reached (some like their hummus chunkier than others). Season to taste and refrigerate until ready to serve. Once ready to serve: place in a serving bowl and drizzle extra-virgin olive oil on top as a garnish.
To make sweet potato puree:
Preheat an oven to 350F. Prick scrubbed, whole sweet potatoes with a fork and toss in a little olive oil. Place on a baking tray lined with parchment and cook until extremely tender. You can check them with either a knife or meat fork—if you’re able to pierce the skin and it easily pushes through the sweet potato, then it is tender enough. Sweet potatoes typically take between 45 minutes to an hour to become tender, but this can vary depending on size. If you’re in a time crunch, you can also prick the whole sweet potatoes with a fork and then microwave them until tender. This can take anywhere between 3 and 8 minutes, depending on the microwave so work in minute intervals.
Once the sweet potatoes are tender, allow them to cool fully. Peel the skin and place the pulp into a food processor. Blend until smooth.