This delicious Sweet Potato Hummus is savory and bold, with the perfect amount of sweetness. Slow baked sweet potatoes give it rich flavor and extra creamy texture. This recipe also appears in my cookbook, Sweet Potato Soul.
1½cupscooked chickpeaswarm and un-rinsed. Or use canned.
1 cupbaked sweet potatoflesh only, see tips
1garlic clovechopped
1tbspfennel seedsuse less or skip if you don't like fennel
1tspcumin powder
2tspwhite or yellow miso
3tbsptahini
1tsplemon juicefreshly squeezed
1tspbalsamic vinegar
½tspcayenne pepper
1tspfreshly ground black pepperless if you're using preground
Instructions
Place all ingredients in a food processor.
Blend until very smooth and creamy.
Add more seasoning to taste.
Notes
Slow bake your sweet potatoes whole. This will bring out more sweet and earthy flavor, caramelize the sugars, and make the sweet potato incredibly creamy. Use Garnet, Jewel, or other orange colored sweet potatoes for this recipe.
Use warm homecooked chickpeas when you make the hummus for the very best creamy texture. You may use canned chickpeas for this recipe too. It will be still be delicious.
Not all tahini is created equal. Some are more bitter than others, while some separate in the jar, which is not ideal. My favorite tahini brands are: Soom, Seed & Mill, Whole Foods 365 brand, Sprouts store brand, and most Middle Eastern brands. However, I don't recommend Joyva (too bitter) or Once Again (clumps in the jar).