A little sweet, a little spicy, and a whole lotta delicious, this Sweet Potato Hummus dip and spread is the homemade snack you need. Ultra creamy and super smooth, this delectable mix of roasted sweet potatoes and hummus is the perfect way to bring some color to your appetizer table, packed lunch, or post-exercise snack.Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Optional for Serving:Pita Chips- Naan Bread, Fresh Vegetables
Instructions
Preheat oven: Adjust oven rack to middle position of the oven and preheat to 400 degrees F.
Season potatoes: Line a large baking sheet with parchment paper for easy clean up. Add sweet potato and garlic. Drizzle potatoes with 2 tablespoons of olive oil and season generously with salt and pepper. Toss to coat.Roast sweet potatoes: Transfer to the oven and roast, tossing halfway through, until sweet potato is fork tender and lightly browned, about 30 minutes. Remove from oven, set aside and allow to cool slightly.
Soften the chickpeas: Dump the chickpeas along with their liquid into a microwave-safe bowl. Place the bowl in the microwave and heat on high power for 5-6 minutes, or until chickpeas are very soft. Drain chickpeas, reserving all the liquid. Set both aside. (Note: This step is optional, however it is one of the keys to creating a super smooth dip. Cook time will depend upon the strength of your microwave. You can also do this on the stove-top in a small saucepan if you prefer.)
Start the hummus: In a food processor or high-powered blender, combine 3 tablespoons of the chickpea liquid (aquafaba) with all the lemon juice, roasted garlic cloves and ¾ teaspoon of salt. Pulse until the garlic is finely chopped.
Add the tahini to the food processor and process until mixture is thick and creamy, stopping to scrape down the side as necessary.
Add ICE COLD water: With the processor running, add in ¼ cup of ICE COLD water 1 tablespoon at a time. Stop and scrape down the side of the bowl as necessary if mixture seizes up on you. Blend until the mixture is smooth and thick.
Add the potatoes and the cooked chickpeas to the food processor. Blend until mixture is smooth, about 3 minutes. Add in the harissa and molasses. Process again until mixture is very creamy and silky smooth, adding more chickpea liquid, 1 tablespoon at a time, until the hummus reaches desired level of creaminess. (Note: I typically add about 2-3 more tablespoons of chickpea liquid.)
Garnish and serve: Taste and adjust for seasoning with salt, pepper and more lemon juice if desired. Transfer to a serving bowl and top with optional garnishes of your choice. Enjoy!
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Notes
Sweet Potatoes: The recipe calls for a heaping 1 ½ cups of diced sweet potatoes, which is approximately 1 small sweet potato or 8 1/2 ounces of diced potatoes. Don’t feel like you have to be exact with the measurement here! If you use a little bit more or less diced sweet potato that is fine! Just be prepared to scale the amount of cold water, up or down accordingly, in the hummus.
Harissa can be found in the international isle of most grocery stores. If you aren’t a fan of spicy food, I would scale the harissa back to a scant tablespoon, but do not leave it out entirely. If you like things really spicy, use 2 tablespoons of harissa.
Using Dry Chickpeas (instead of canned): If you want to save money, and have a fresher, creamier tasting hummus, I highly recommend cooking your own dried chickpeas! The entire process is SUPER simple and can be done in the slow cooker. I included instructions below.
Chickpea Substitution: If you aren’t a fan of chickpeas, you can absolutely substitute an equal amount of cooked white beans for the chickpeas!
Flavor Variations: Please see article for a list of all substitutions and flavor variations.
Step 4 is completely optional - softening the chickpeas. However, it is highly recommended! Cooking the chickpeas until they are incredibly soft will result in a super creamy and light hummus!!
Step 7: Make sure your water is ICE COLD, as it gives the hummus a fluffier texture.
Storage: Store sweet potato hummus in an airtight container in the refrigerator for up to 4 days.
How To Cook Chickpeas in the Slow Cooker:Note: heaping 1/3 cup dried chickpeas = 1 cup cooked chickpeas.
Cook the chickpeas (DO NOT SOAK): Place the dried chickpeas in a slow cooker. Add 32 ounces of water (or vegetable stock), ½ onion, and 1 teaspoon of salt. Cover slow cooker and cook on high for 3 hours, or until tender.
Drain and discard onion.
Transfer the cooked chickpeas to a large clean kitchen towel or paper towels, and dry, massaging the chickpeas gently to remove their skin.
Nutritional information is an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.