Sweet Potato Hummus

Hummus is always a great snack in between or as a tapa or meze when welcoming guests at your home. In this recipe I used sweet potatoes, which are not only delicious, but also a great source of beta-carotene, which helps raise the vitamin A level in our blood. Adding olive oil helps to extract the beta-carotene benefits of this root vegetable even more.

You need the following ingredients:

• 400 g / ~0.9 lbs sweet potato
• 1 glass (~ 400 g/ ~0.9 lbs) organic cooked chickpeas
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp curry powder
• 120 ml / 1/2 cup Tahini (sesame paste)
• 1 tsp salt (to taste)
• juice of 1/2 a lemon or lime
• 80 ml / 1/3 cup sour cream
• 2 tbsp olive oil

Pour the chickpeas into a sieve to strain them. I also rinse them with cold water.

Peel the sweet potato, cut it into pieces, and cook in a pot with salt water until soft. This typically takes 20-25 minutes depending on the size of the pieces (you can test by piercing with a fork). Once cooked, pour the sweet potato into a strainer to drain the water.

Add all the ingredients into a Tupperware or bowl, then puree everything with a hand blender until you have a smooth cream and no pieces are left. If necessary, add a little water to thin the cream.

Serve in a nice bowl, sprinkle some chili powder and/or olive oil on top and enjoy the Sweet Potato Hummus with my Nutty Crackers or some raw vegetables such as bell pepper, carrot sticks, or broccoli florets.

Enjoy, Melanie…

Categories: Crackers, Spreads, and Dips, World of Recipes