Sweet Potato Hummus with Olive Oil and Sumac – Recipe


2 medium sweet potatoes, peeled and diced

1 can garbanzo beans (15.5 oz), rinsed until no foam appears and then drained well

1/4 C fresh squeezed lemon juice

1/4 C tahini sauce

2 T extra virgin olive oil, plus more for drizzling on top of hummus

2 tsp. ground cumin

1 tsp. minced garlic

kosher salt and fresh ground black pepper to taste

water for thinning, 2-4 Tbsp

1/2 tsp. paprika or Sumac for garnish


Peel sweet potatoes and cut into small cubes.  Place in microwave-safe bowl, cover with vented lid or cling wrap, and microwave on high until sweet potatoes are soft.  (About 10-12 minutes for me, but microwave power can vary, so check a few times, being careful not to burn yourself.)While sweet potatoes cook, drain garbanzo beans into a colander placed in the sink and rinse with cold water until no more foam appears.  Let garbanzos drain.Put cooked sweet potatoes, garbanzo beans, lemon juice, tahini, 2 T olive oil, ground cumin, garlic, salt, and pepper into food processor bowl, with processor fitted with steel blade.  Process until the mixture is fairly smooth, about 2 minutes, scraping down the sides of bowl a few times.  If the mixture seems too thick, thin with a few tablespoons of water until it is the consistency you want.  Taste for seasoning and add more salt and/or pepper if desired.Serve at room temperature or chilled , with a drizzle of olive oil and a sprinkling of paprika or Sumac if you wish.  This would be good with whole wheat pita triangles, veggie dippers, or whole grain chips.  Hummus will keep in the fridge for at least a week.

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