Sweet Potato Hummus Recipe By Tasty Recipes

SWEET POTATO "HUMMUS"

Steps:

• Scoop sweet potato flesh into a bowl. Let cool to room temperature.
• Add tahini and garlic to the sweet potatoes. Season with salt, cumin, chipotle, and cayenne. Drizzle in 1 tablespoon olive oil and lemon juice. Mash until hummus reaches desired smoothness. Add water to lighten the texture; whisk in 1 tablespoon at a time.
• Cover with plastic wrap and refrigerate for at least 2 hours.
• Taste and adjust seasonings as desired. Transfer hummus to a serving bowl. Drizzle remaining olive oil, Aleppo pepper, and parsley over the top.

SWEET POTATO HUMMUS

Steps:

• Place the first seven ingredients in a food processor; process until blended. Transfer to a bowl. Serve with pita chips.

SPICY SWEET POTATO HUMMUS RECIPE BY TASTY

Steps:

• Boil the garbanzo beans until the skins come off.
• Remove the skins, drain, and combine all ingredients in a food processor.
• Blend until smooth adding small amounts of oil and water until desired consistency is achieved. This recipe usually requires more liquid, at the potato will absorb a lot! Add more lemon or tahini if needed.
• Add fresh veggies or pita chips sprinkled with cinnamon!
• Enjoy!

SWEET POTATO HUMMUS RECIPE BY TASTY

Steps:

• Position a rack in the center of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Pierce the sweet potatoes a few times with a fork, then place on the prepared baking sheet. Roast for 40-45 minutes, or until the potatoes are soft and cooked through. Remove from the oven and let sit for 15 minutes, or until cool enough to handle.
• Add the chickpeas, tahini, olive oil, garlic, lemon juice, salt, cayenne, paprika, cumin, and coriander to a blender. Slice the potatoes in half lengthwise and use a spoon to scrape the flesh into the blender. Blend on high speed until smooth, 3-5 minutes.
• Transfer the hummus to a serving bowl and use a spoon to make a swirl pattern. Sprinkle with the sesame seeds and paprika, then drizzle with the olive oil. Serve with vegetables or pita bread and cucumber celery juice.
• Enjoy!

SWEET POTATO HUMMUS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Poke holes all over sweet potatoes with a fork.
• Roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool. Cut sweet potatoes in half lengthwise.
• Combine garbanzo beans and olive oil in a blender and pulse several times to mash. Scoop flesh out of sweet potato peels and add to the blender; pulse to combine. Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt to mixture; blend until smooth, adding reserved garbanzo bean liquid as needed to make a smooth, creamy hummus.

SPICY SWEET POTATO HUMMUS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the sweet potatoes onto a baking tray and drizzle over 1 tbsp olive oil. Sprinkle over the chilli flakes, if using, and the paprika, then toss to coat in the spiced oil. Spread out to a single layer. Trim away the root of the garlic cloves, then nestle these among the sweet potatoes. Roast for 30-35 mins until the potatoes have softened, tossing halfway through.
• Remove the tray from the oven and leave to cool completely. Tip the sweet potatoes into a food processor and squeeze in the garlic from its skin. Add the tahini and lemon juice, then blitz for 1 min until the potatoes have broken down.
• With the motor running, gradually pour in the remaining olive oil. Continue to blitz for up to 4 mins, or until you have a smooth paste. Pour in 50-60ml cold water to loosen, blitz again to combine, then season to taste. Spoon the hummus into a bowl and swirl with the back of a teaspoon, then drizzle over a little more olive oil and scatter with extra chili flakes, if you like. Serve with your choice of veg crudités, breadsticks or crackers and olives for dunking.