Veganbaking.net - The Hows and Whys of Vegan Baking
Veganbaking.net - The Hows and Whys of Vegan Baking
  

Sweet Potato Hummus Mattie

Written by Mattie    
 
0.0 (0)
2
Add Media
Write Review
Sweet Potato Hummus

Sweet and savory flavors are brought together in a mysteriously perfect combination in this Sweet Potato Hummus recipe. Thyme along with ginger, cinnamon, cloves and just a touch of cayenne assist with the perfect flavor pairing which allows this hummus to go with almost anything.

Sweet Potato Hummus Recipe

1 pound sweet potato (about 1), chopped into 1 inch cubes

¾ cup dried chickpeas

½ cup extra virgin olive oil
½ cup lime juice
½ cup tahini
2 cloves garlic
1 ¾ teaspoons salt
½ teaspoon thyme
½ teaspoon ginger
½ teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon cayenne

1) Soak the chickpeas

Rinse and soak the chickpeas overnight or up to 24 hours. Soaking dried legumes before cooking is beneficial for two reasons: It allows certain starches to be broken down so digesting is easier. I also allows the legumes to be cooked in less time, thus requiring less energy.

2) Bake the sweet potato

Place the sweet potato in a metal or glass baking dish, cover with aluminum foil and poke a few holes with a knife so steam can escape. Bake the sweet potato at 400F (204C) for 40 minutes.

3) Cook the chickpeas

Drain and transfer the chickpeas to a medium saucepan. Add enough water so the chickpeas are submerged by a couple inches and simmer until soft which should take about 45 minutes.

4) Process the ingredients into hummus

Drain the legumes in a colander and transfer them to a food processor. Add the sweet potato, olive oil, lime juice, tahini, garlic, salt, thyme, ginger, cinnamon, cloves, cayenne and process until smooth. Transfer to a covered container and store in the refrigerator for up to one week. This recipe makes about 1 quart of Sweet Potato Hummus.


Get a price on the Food Processor I Recommend at Amazon.




Creative Commons Attribution-Share Alike 3.0 Unported



User reviews

Already have an account?
Ratings (the higher the better)
  • Rating
Other Info
Comments
Please enter the security code.
I made this with lemon juice instead of lime, and I halved the amount of juice, tahini, and olive oil. To thin it out, I added some cooking liquid from the beans. It was spectacular and would make a great Thanksgiving appetizer with crackers or rice chips.
Freeda Reviewed by Freeda October 11, 2012
Top 10 Reviewer  -   View all my reviews (8)

Addictive

I made this with lemon juice instead of lime, and I halved the amount of juice, tahini, and olive oil. To thin it out, I added some cooking liquid from the beans. It was spectacular and would make a great Thanksgiving appetizer with crackers or rice chips.

Was this review helpful to you?