Sweet Potato and Chickpea Hummus


I don’t know about you, but I’m suffering from the January doldrums, at least as far as food is concerned.  It could be the post-sugar-rush leftover from the holidays, or maybe it’s the cold weather that has me seeking out new flavor combinations.  Regardless of what it is, hummus with a few wedges of good naan bread seems to do the trick.  I’ve been making hummus for a while now, but I’ve yet to come across a recipe as satisfying as this one – the sweet potato yields a creamy texture and an extra depth of flavor that I’d been missing.  If you want to give the dip an even richer, smokier taste, you can try roasting the sweet potato before adding it.    

Sweet Potato and Chickpea Hummus 

1 large sweet potato, peeled and cut into small chunks  

1 16 ounce can chickpeas (garbanzo beans), rinsed and drained – you can also use dried chickpeas but remember to soak them overnight   

¼ cup tahini (sesame seed paste)  

1 garlic clove, peeled and minced  

Sheryl Normandeau
3/1/2013 8:10:35 PM

Roasted sweet potatoes would be perfect - I think I'm going to give that a go next time! It would lend a little bit of smokiness to the mixture. I know - the cinnamon is a bit of an interesting addition, but it works beautifully with the other flavours, balances them out somehow. Thanks so much for your comment - I hope you had a chance to try the recipe!

Chuck Mallory
1/24/2013 2:59:28 PM

Looks very good! I am going to try it with roasted sweet potatoes. It's interesting to look back at the original recipe in "Whole Living" and see how you modified it--the sign of a creative cook! The addition of the cinnamon is a puzzle to me, but often I find that spices often mix in different ways than we expect. Case in point, the idea of adding red pepper to chocolate, which has become very popular.

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