Sweet Potato Hummus with Fennel Seeds & Smoked Salt
Prep time
Cook time
Total time
Not a fan of my other addiction fennel seeds? Use sumac for an incredibly delicious treat. 1-2 tsp is perfect. Smoked sea salt is lovely, but not necessary. Use normal sea salt or Himalayan pink salt otherwise. You can by a small Smoked Sea Salt dispenser with a grinder at Trader Joe's for $1.99
Serves: 4-6
  • 1½ cups chickpeas, fresh or canned
  • ¾ cups sweet potato puree (*note in instructions*)
  • 1 clove garlic, minced
  • 1 tbsp fennel seeds
  • 1 tsp cumin powder
  • 2 tsp mellow miso
  • 3 tbps tahini
  • 1 tsp lemon juice, freshly squeezed
  • ½ tsp smoked sea salt (add more to taste later)
  • 1 tsp black pepper, freshly ground
  • 2 tsp Aleppo pepper, or ½ tsp cayenne pepper (or both!)
  • 4 tbsp olive oil
Sweet Potato Puree:
  1. Simply bake an unpeeled sweet potato wrapped in foil for about 45 minutes on 400°
  2. OR
  3. Steam an unpeeled sweet potato for about 25-30 minutes.
  4. When soft, allow the potato to cool, then peel off the skin. Inside you'll have delicious mushy sweet potato flesh that you can use as the puree. Baked sweet potatoes are sweeter than steamed, yet much more time consuming. Also steaming the potato supposedly retains more of it's nutrients. Not to mention you don't have to turn on the oven and heat up the kitchen.
  1. Place all ingredients except the olive oil in a food processor. Blend until it starts to become smoother, then pour in the olive oil as the food processor is running. Blend until very smooth and creamy. Add more seasoning to taste, and more liquid (tahini, olive oil or water) to thin.
Recipe by Sweet Potato Soul by Jenné Claiborne at http://sweetpotatosoul.com/2012/06/sweet-potato-hummus-with-fennel-seeds.html