Sweet Potato Hummus
I know a lot of you aren’t sweet potato fans, but I can’t help but love them. I think it’s my inner sweet tooth crying to get out. I love how sweet they are. They won’t ever replace my beloved mashed potatoes, but I love them for what they are.
And in this case, they’re blended into a batch of hummus. I think hummus is another love it or hate it kind of thing. It was the first time I’d blended up a batch of my own, and I’m sold. I needed a snack to take over to a friend’s going away party, so I figured it would fit the bill with a bag of pita chips. I’m a firm believer in bringing something you love to a party like that because then you’re guaranteed to like something.
I may or may not have stolen the container and brought it home when I left. I also may or may not have finished half a bag of pita chips and half the container of hummus for dinner on Friday night. I am one classy broad.
Inspiration: My New Roots
Ingredients
- 1 15oz can of chickpeas, drained and rinsed
- zest + 1/2 juice of one lemon
- 1 large sweet potato, cooked [baked, microwaved, etc]
- 1 teaspoon cumin
- Cayenne pepper to taste
- Salt to taste
- 3-4 tablespoons olive oil [depends on the consistency and size of your sweet potato]
- 2 cloves of garlic
Preparation
- Remove skins of the sweet potatoes once they’re cool and place in a food processor with the rest of the ingredients.
- Blend away to desired consistency.
- I recommend starting with 2-3 tablespoons of olive oil and adding more as you blend to get the right consistency. You don’t want hummus soup. Or maybe you do.
[PS: I don’t advocate crappy night time lighting situations that are in these photos, but I work with what I’ve got]