Easy Sweet Potato Hummus
One of my new favorite additions to the food lineup is a hummus. Hummus is easy, protein packed, and can be served so many different ways. It is also traditionally vegan and gluten free, which makes it an easier option to serve for those with food restrictions or allergies. You can also experiment with hummus to add a variety of flavors. I have made a basil/pesto hummus, a red pepper hummus, beet hummus, tuscan white bean, and traditional chickpea hummus. This week, a friend gave me the idea for a sweet potato hummus, and wow, it is the perfect balance of sweet and savory. Serve it with sourdough bread, pita bread, pita chips, tortilla chips, cucumbers, or other veggies. Hummus is easy to make and easy to serve a crowd. If you want to impress your friends at the next party, give sweet potato hummus a whirl.
Ingredients::
1 can cannellini beans (mostly drained but leave a bit of the juice)
1 whole squeezed lemon
1 small clove garlic (can add more to taste)
1 medium/large roasted sweet potato (cut in half, drizzle olive oil over center, roast face down on parchment paper on 400 degrees until soft about 30-40 min depending on thickness)
1/2 cup olive oil
2 tbsp tahini
Seasoning – salt, garlic powder, paprika, cayenne pepper to taste
Instructions:
Mince garlic clove in food processor first. Then add beans, lemon, roasted potato without skin, olive oil tahini, and seasoning. Blend until smooth. My favorite it to serve with fresh sourdough bread. Sprinkle a little basil or rosemary on top for added freshness. You can also do a toppings bar with tomato, basil, feta cheese, olives and more! **I prefer to use a food processor but a blender will work as well. **
It’s great to feed a crowd and super hearty as well. Are you a hummus fan – then this recipe is for you!
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