Sweet Potato Hummus
By GratefulSea
Rate this recipe
4.6/5
(9 Votes)
Ingredients
- 1 lb. dried chickpeas (or 4 cans cooked chickpeas, drained and rinsed)
- 2 sweet potatoes (about 1 pound total)
- 2 TB. tahini
- 1/3 Cup olive oil
- 2 limes, juice of
- 1 TB. SMOKED SPANISH-STYLE PAPRIKA
- 3 cloves garlic, minced (or 3/4 tsp. PENZEYS MINCED GARLIC rehydrated in 2 tsp. water)
- 1/2 tsp. GROUND CORIANDER
- 1/4-1 tsp. salt, to taste
Details
Cooking time 70mins
Adapted from penzeys.com
Preparation
Step 1
Place the chickpeas (if using dried) in a large bowl and cover in cold water. Let soak overnight. Drain well and transfer to a large kettle. Cover with cold water (use twice as much water as chickpeas) and bring to a boil. Cover, reduce heat and simmer for 1 hour. Drain and let cool completely. While the chickpeas cook, bake the sweet potatoes at 400°, also for 1 hour. Let cool completely and then discard skins and cut into chunks. Combine all of the ingredients in a blender or food processor and blend until very smooth. Serve with pita chips or fresh vegetables.
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