Orange sweet potatoes are not common, but every now and then you spot them in the produce aisle of your grocery store. Next time you spot them, grab one (or a bag) and make this hummus. It’s sweeter than regular hummus (recipe here) and less earthy than beet hummus (recipe here). It’s delicious dolloped onto these falafel bowls or spread on a fresh piece of bread or with veggie sticks.
Note you can’t use the purple skinned, white sweet potatoes most commonly found in South Africa, you need the orange ones.
Sweet Potato Hummus
- 1 medium sweet potato peeled and cubed (300g)
- 1 tbsp olive oil
- 1 can chickpeas rinsed and drained
- 1 garlic clove minced
- 1/4 cup tahini paste
- 3-4 tbsp lemon juice
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1-2 tbsp water to thin out, if needed
- Salt to taste
- zaatar, olive oil or dukkah optional, to serve with
You will also need
- food processor or blender
- Preheat oven to 200°C.
- Place chopped sweet potatoes in a roasting pan and drizzle with olive oil. Bake for 20-30 minutes until sweet potatoes are cooked through. Remove from oven and allow to cool.
- Once the sweet potatoes are cooled, place them into a blender along with chickpeas, tahini, garlic, lemon juice and spices. Blend until smooth. Add water if needed to thin out the mixture. Add salt to taste.
- You can store it in an airtight container in the fridge for up to 3 days.
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.