Smoky Sweet Potato Hummus Recipe 455 Food

SPICY SWEET POTATO HUMMUS

Steps:

• Preheat oven to 400 degrees Fahrenheit. Bake the sweet potatoes on the middle oven rack or in a baking dish for 45 minutes to an hour. They should yield to a gentle squeeze when they're done baking.
• While the sweet potatoes are cooling, toss all of the other ingredients into a food processor (if you're sensitive to spice, you may want to save the spices for last and add them to taste). Once the sweet potatoes have cooled enough to handle, use a knife or your fingers to peel the skin off of them. Add the sweet potatoes to the food processor.
• Blend well, and serve! I garnished mine with a light sprinkle of cayenne pepper and sesame seeds.

SPICY SWEET POTATO HUMMUS

Steps:

• Preheat oven to 400 degrees. Wrap each sweet potato with foil. Bake for 45 minutes to an hour, or until tender. Peel sweet potatoes, set aside.
• In a large food processor (or blender), puree garlic cloves and chickpeas. Add tahini, lemon juice, olive oil, brown sugar, and spices. Puree until smooth. Then add sweet potatoes and puree until completely combined.
• Serve immediately with pita chips or store in an airtight container in the fridge until ready to serve. This makes a LARGE amount of hummus and is perfect to freeze! To freeze, place in a freezer safe ziplock bag and ensure there is no air in the baggie and freeze for up to 3 months.

SWEET POTATO HUMMUS

Steps:

• Preheat the oven to 400 degrees F.
• Place the sweet potato on a rimmed baking sheet and pierce it a few times with the tip of a knife. Bake the sweet potato until tender all the way through, about 1 hour. Allow to cool slightly.
• In a small skillet over low heat, warm the oil and garlic until the garlic is lightly browned and soft, about 10 minutes. Set aside to cool.
• In the bowl of a food processor, add the cooled oil and garlic, chickpeas, almond butter, lemon juice and salt and puree until smooth. Scoop the flesh of the sweet potato into the processor and puree again until combined and smooth, adding 1 to 2 tablespoons water if needed. Remove the hummus to a bowl and stir in the za'atar, leaving a little swirl. Serve drizzled with olive oil alongside pita chips as desired.

SMOKY SWEET POTATO HUMMUS RECIPE - (4.5/5)

Steps:

• Bring a large pot of water to a boil. Add sweet potato cubes and cook until fork tender, about 7 minutes. Drain sweet potatoes and set aside to cool for about 5 minutes. Toss all the ingredients into a food processor and whirl away until smooth (if you are sensitive to spice you may want to add the spices last and add a little at time and taste test as you go) This dip tastes amazing while still warm! However, it tastes just as great chilled. Add more spices each day if the hummus mellows out too much.

SMOKY SWEET POTATO HUMMUS RECIPE - (4.8/5)

Steps:

• Fill a medium pot with 0.5 cm of water. Add sweet potatoes and 'steam' for 10 or so minutes, until sweet potatoes are completely soft. Drain and rinse under cold water. While sweet potatoes are steaming, assemble the remaining ingredients in the base of a 7-cup food processor fitted with a steel blade. Add steamed sweet potatoes to remaining ingredients and process on high for one minute. Scrape sides of food processor and process on high for another minute. Serve with pita bread, veggies, crackers, or eat straight out of the bowl.

ROASTED SWEET POTATO HUMMUS

Steps:

• Heat oven to 425°F. In medium bowl, toss sweet potato with oil and salt. Arrange on ungreased large cookie sheet. Bake 10 minutes; stir. Bake about 10 minutes longer or until tender and beginning to brown. Cool 15 minutes.
• In food processor, place cooled sweet potato, hummus, paprika, cumin and lemon juice. Cover; process until smooth. If needed, add water, 1 tablespoon at a time, until desired consistency.
• To serve, spoon hummus onto serving plate. Sprinkle with sesame seed and parsley. Serve with crackers.

SWEET POTATO HUMMUS

Steps:

• Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 10 to 12 minutes. Transfer to a food processor.
• Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree, about 1 minute; thin with water if necessary. Season with salt and pepper and let cool; refrigerate, in an airtight container, up to 1 week. Serve with pita and crudites.

SWEET POTATO HUMMUS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Poke holes all over sweet potatoes with a fork.
• Roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool. Cut sweet potatoes in half lengthwise.
• Combine garbanzo beans and olive oil in a blender and pulse several times to mash. Scoop flesh out of sweet potato peels and add to the blender; pulse to combine. Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt to mixture; blend until smooth, adding reserved garbanzo bean liquid as needed to make a smooth, creamy hummus.