Roasted sweet potato hummus
If you are looking for a dish that is simple to make but feels more elevated, this hummus with roasted sweet potatoes is a perfect choice. It is a combination that hits all the right notes, creamy, sweet, savory, and just a little bit smoky from the roasting.
Servings: 8 portions
Ingredients
Sweet potato
- 1 sweet potato a 300g
- 1 tsp cumin
- 1 tbsp olive oil
Hummus Base
- 800 g chickpeas garbanzo beans (canned, cooked)
- 3 tbsp Tahini
- 2 tbsp Cumin
- 3 tbsp Lemon juice
- 3 Garlic cloves minced
- 6 tbsp Olive oil
- 5 tbsp vegetable oil or other neutral oil
- 1 tsp salt
Instructions
Roast sweet potatoes
- Set the oven to 200 °C (400) °F
- Peel and cut 1 sweet potato a 300g into cubes.
- On a cookie sheet, toss the cubed potatoes with 1 tsp cumin and 1 tbsp olive oil
- Roast in the oven for about twenty minutes or until the sweet potato is soft.
Hummus
- Drain 800 g chickpeas but save the faba water (see tip below).
- Juice 3 tbsp Lemon juice
- Mince 3 Garlic cloves
- To a standing mixer, add 3 tbsp Tahini, 2 tbsp Cumin, 6 tbsp Olive oil, 5 tbsp vegetable oil, 1 tsp salt, lemon juice and minced garlic.
- Mash the roasted sweet potatoes roughly with a fork before adding them to the mixer.
- MIx all ingredients on high speed for about five minutes or until the hummus has reached the consistency you like. For a smoother hummus, mix for longer.
- Taste the hummus and add more salt, cumin and lemon juice as needed.
Notes
When using a standing mixer, add the runny ingredients first, your oil, tahini, lemon juice, to avoid chickpeas getting stuck in the bottom and for easier mixing.
Save the faba water from the chickpeas to make vegan mareunges.