Sweet Potatoes Hummus
Updated: Nov 16, 2022
Sweet potatoes add a sweet note to our classic chickpeas-based dip and wash it in a light orange hue. Top it with olive oil and dukkah and serve with fresh beet discs.
4 medium-sized sweet potatoes (about 500 gr), rinsed.
1 can chickpeas/garbanzo beans (15-16 oz)
1/2 cup (4 Tablespoons) plain tahini
4 garlic cloves, peeled
1/2 teaspoon kosher salt
1/3 cup fresh lemon juice (about 2 large lemons)
1/2 teaspoon ground cumin
Olive oil (for plating)
Sweettahini's savory Dukkah
Cut the sweet potatoes into halves (no need to peel), lightly toss in olive oil, and roast in a hot oven (400-degree F) until tender.
Drain water from the garbanzo beans can and place chickpeas in a mixing bowl. Add garlic, lemon juice, cumin, and salt. Scoop the sweet potato from its peel and add it into the bowl.
Pure using a food processor or a hand blender. Add in the tahini and continue to blend until well combined.
Transfer the hummus to a shallow serving bowl.
Just before serving, form a crater in the center and drizzle the olive oil, and scatter a generous amount of dukkah spice blend.