smokey sweet potato hummus
I think it has been almost a full week since I have posted a sweet potato recipe. I for one am extremely proud of my resilience. Truth be told, I have been eating a lot more sweet potatoes than what I post on this sight. However, I don’t want you all to turn bright orange so I am trying to strategically space my sweet tater recipes apart!
This sweet potato hummus recipe has everything going for it. It’s creamy, sweet, smokey, and oh so stinking good!
Sweet potatoes and smoked paprika need to be in more recipes together. I’m not sure why it has taken me so gosh darn long to figure that out! This hummus recipe has changed my life. When we come home from the farm we are usually starving. I don’t keep many snacks in the house so we usually have a huge batch of homemade hummus to munch on with raw veggies or crackers. I am usually a garlic hummus lover (I make a batch of it almost every week!) However, this was a wonderful way to switch things up.
Our longest days at the farm are farmers markets days and our CSA drop off day. We drive to Portland once a week to drop off our CSA veggies to some amazing ladies who work for Barre3 and to 20 other wonderful families that my mom has hooked us up with. It has been a pleasure supplying veggies to some of our favorite Portland people, however, the days are extra long. We harvest everything first thing in the morning while the sun slowly rises and we usually don’t get home until after 4 p.m. That is why having healthy snacks like this sweet potato hummus are especially important to bring with us on the road. (1.5 hours each way.) I think this is the perfect snack for anyone who needs something healthy to munch on in between crazy errands during the workweek. Grab some crackers, carrots, celery or anything else you fancy and dive right in!
Smokey Sweet Potato Hummus
Prep Time: 10 mins. Cook Time: 15 mins. Serves: 6-8 servings
- 1 very large sweet potato (or two medium sized ones) scrubbed clean and cut into 1/2 inch cubes (I don't peel mine)
- 1 can cooked chickpeas, drained and rinsed
- 3 TBS olive oil
- 4 cloves of garlic
- 4 TBS tahini
- 1 tsp cayenne pepper
- 1 tsp smoked paprika (start with 1/2 tsp and add more if you like the smoky heat!)
- 1/4 tsp ground cumin
- a few dashes of salt
- Bring a large pot of water to a boil. Add sweet potato cubes and cook until fork tender. About 7 minutes.
- Drain sweet potatoes and set aside to cool for about 5 minutes.
- Toss all the ingredients into a food processor and whirl away until smooth (if you are sensitive to spice you may want to add the spices last and add a little at time and taste test as you go)
- This dip tastes amazing while still warm! However, it tastes just as great chilled. Add more spices each day if the hummus mellows out too much
NotesUse this recipe as a guide. Adjust measurements and ingredients as necessary. Always taste test as you go.