Ingredients
Main Ingredients
- 1.5 cups Cooked Chickpeas
- 1 medium Sweet Potato
- 1 tsp Olive oil
- 3 tablespoons Tahini
- 3 garlic pods (cloves)
- 1.5 tablespoons Fresh lemon juice
- 1 tsp Cumin powder
- ¼ cup Extra virgin olive oil (plus more for serving)
- Salt and pepper to taste
- Paprika, a large pinch
- ¼ cup Reserved chickpea liquid (aquafaba)
Instructions
- Roast the Sweet Potato: Take a heavy cast iron skillet, add 1 teaspoon of olive oil and heat on low. Add the sweet potato cubes and roast slowly until they are almost cooked through and start developing small golden patches. Remove from heat and allow to cool completely.
- Blend Ingredients: In a food processor, combine the cooled roasted sweet potato cubes, cooked chickpeas, tahini, garlic, fresh lemon juice, cumin powder, salt, and pepper. Blend until the mixture is smooth.
- Adjust Consistency: Gradually add the reserved chickpea liquid (aquafaba) in small portions while blending to achieve the desired creamy consistency. Scrape down the sides and bottom of the processor bowl intermittently to ensure even blending.
- Add Olive Oil: Slowly drizzle in ¼ cup of extra virgin olive oil during the final stage of blending, continuing until fully incorporated and the hummus is creamy and smooth.
- Serve: Transfer the hummus to a serving dish. Sprinkle a pinch of paprika and drizzle additional olive oil on top for garnish. Serve with fresh veggies, pita bread, or crackers.
Notes
- Roasting the sweet potatoes slowly on low heat helps develop a deeper sweetness and flavor.
- Using the reserved chickpea liquid helps to create a smooth and creamy texture without adding extra oil.
- Adjust the amount of lemon juice and garlic according to your taste preference.
- This hummus can be stored in an airtight container in the refrigerator for up to 3-4 days.
- For a spicier kick, add a pinch of cayenne pepper or chili flakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dip
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
