Roasted Sweet Potato Hummus Spread
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- Baking sheet
- Food processor
- Chef's knife
INGREDIENTS
- 1 large sweet potato, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon chili flakes
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
Spread:
- 1 15 ounces/425 grams can garbanzo beans, rinsed and drained (reserve a few for garnish)
- 2 tablespoons olive oil
- 1/3 cup raw tahini paste
- 2 garlic cloves
- Juice of 1/2 lemon, about 1 tablespoon/15 milliliters
- Up to 1/2 cup cold water, as needed
- Reserved chickpeas, for garnish
- Sesame seeds, for garnish
- Chili flakes, for garnish
- Fresh cilantro leaves, for garnish
- Olive oil, for drizzling
INSTRUCTIONS
- Heat the oven to 355°F (180°C).
- Line a baking sheet with parchment paper. Spread the sweet potato cubes on the sheet and drizzle with olive oil. Sprinkle with oregano, chili flakes, cumin, salt, and pepper, and toss to coat evenly.
- Roast the sweet potatoes for 30 to 35 minutes, until very tender and caramelized at the edges. Set aside to cool slightly.
- In a food processor, combine the roasted sweet potatoes, chickpeas, olive oil, tahini, garlic, lemon juice, and 1/4 cup cold water. Blend until smooth and creamy, scraping down the sides as needed. Add more water, a tablespoon at a time, until the mixture reaches your desired consistency. Taste and adjust seasoning.
- Transfer the hummus to a shallow serving bowl and use the back of a spoon to create swirls. Top with reserved chickpeas, sesame seeds, chili flakes, and cilantro. Drizzle with olive oil and serve with warm pita bread or crisp vegetables.
FAQ
How can I make sweet potato hummus without tahini?
You can substitute it with a variety of creamy alternatives that still contribute to a smooth texture and mild flavor. Options include sunflower seed butter, plain Greek yogurt, cashew butter, or even a bit of olive oil blended with a few soaked cashews for added richness. These substitutes work well to maintain the creamy consistency and balance the sweetness of the roasted sweet potatoes.
Can I use canned sweet potatoes?
Yes, especially if you’re short on time. Make sure to drain them well and pat them dry to avoid adding too much moisture. Roasting is optional but can help concentrate the flavor and reduce any tinny taste from the can. Keep in mind that canned sweet potatoes are often pre-cooked and softer, so you may need to reduce the amount of water added during blending. The final result will still be smooth and flavorful, although it may lack some of the depth that comes from freshly roasted sweet potatoes.
What should I serve with sweet potato hummus?
Sweet potato hummus pairs well with a wide range of dippers and accompaniments. Fresh pita bread, warm naan, or crunchy pita chips are traditional choices. For a gluten-free option, serve it with sliced cucumber, bell pepper strips, radishes, or baby carrots. It also makes a great spread for sandwiches, wraps, or grain bowls. The subtle sweetness of the sweet potato hummus balances spicy toppings like harissa or chili oil, and it can also complement roasted meats or grilled vegetables as part of a mezze platter or light lunch.
How do I store leftovers?
Store leftover sweet potato hummus in an airtight container in the refrigerator for up to five days. Make sure to press a piece of parchment or plastic wrap directly onto the surface of the hummus before sealing the container to minimize oxidation and maintain its vibrant color and flavor. Before serving again, stir well and drizzle with a bit of olive oil to refresh the texture. If the hummus thickens in the fridge, you can stir in a splash of cold water to loosen it slightly.
Can I freeze the hummus?
You can freeze the hummus for longer storage. Place it in a freezer-safe, airtight container, leaving some space at the top for expansion. It will keep well for up to three months. When ready to use, thaw the hummus overnight in the refrigerator. Once thawed, stir it well and, if needed, blend it briefly with a little cold water or olive oil to restore its smooth texture. While freezing may slightly affect the flavor and consistency, sweet potato hummus generally holds up well due to its higher fat and starch content.
Can I make sweet potato hummus without a food processor?
Use a high-powered blender if available, or mash the ingredients by hand with a potato masher or fork, then whisk thoroughly. To help with blending, ensure the sweet potatoes are very soft and consider using a bit more water or olive oil to reach a spreadable consistency. For a smoother result by hand, push the mixture through a fine sieve or food mill. The final sweet potato hummus will still be flavorful and enjoyable.
