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Sweet Potato Hummus

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Sweet Potato Hummus
  • Prep 30 min
  • Total 2 hr 30 min
  • Servings 10
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Hummus with fresh sweet potato packs even more plant power. Add a delicious blend of smoked paprika, coriander, and cumin to make this flavourful dip.
Nov 28, 2011

Ingredients

  • 1 large orange-fleshed sweet potato (12 to 14 oz/340 to 400 g)
  • 1 can (19 oz/540 mL) chick peas, drained, rinsed
  • 1/4 cup (50 mL) almond butter or tahini
  • 1/4 cup (50 mL) fresh lemon juice
  • 3 tbsp (45 mL) extra-virgin olive oil
  • 1 small clove garlic, halved
  • 1 1/2 tsp (7 mL) fine sea salt
  • 2 tsp (10 mL) smoked paprika
  • 1 tsp (5 mL) ground coriander
  • 1 tsp (5 mL) ground cumin

  • 1/4 cup (50 mL) coarsely chopped almonds
  • 2 tbsp (25 mL) coarsely chopped fresh Italian (flat-leaf) parsley
  • 1 tbsp (15 mL) extra-virgin olive oil

Steps

  • 1
    Prick skin of sweet potato with fork. Microwave on High 6 to 8 minutes or until tender. Let cool 15 minutes or until cool enough to handle. Peel and cut up cooked sweet potato.
  • 2
    To make hummus, place cooked sweet potato and remaining hummus ingredients in large food processor. Cover; process until smooth. If needed, add water 1 tablespoon at a time to desired consistency. Cover and chill at least 2 hours to allow flavours to blend.
  • 3
    To serve, spoon hummus onto serving platter. Top with almonds, parsley and 1 tablespoon olive oil. Serve with flatbread crackers and/or fresh veggies.

Expert Tips

  • Tip 1
    Did You Know? : Sweet potatoes are naturally rich tasting and sweet, and they are a good source of vitamins A and C.

Nutrition Information

No nutrition information available for this recipe
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