Spicy Sweet Potato Hummus Recipe
Introduction
This Spicy Sweet Potato Hummus offers a delightful twist on the classic dip, combining the natural sweetness of roasted sweet potatoes with the creamy texture of chickpeas and a kick of spice. It’s perfect for snacking, spreading, or serving alongside your favorite veggies.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 2 tablespoons olive oil
- Salt to taste
- Juice of 1 lemon
Instructions
- Step 1: Roast the sweet potatoes at 400°F (200°C) for about 25 minutes or until tender. Let them cool slightly.
- Step 2: In a food processor, combine the roasted sweet potatoes, chickpeas, cumin, smoked paprika, cayenne pepper, olive oil, lemon juice, and salt.
- Step 3: Blend the mixture until smooth and creamy, scraping down the sides as needed. Adjust seasoning or add water for desired consistency.
- Step 4: Transfer to a serving bowl and drizzle with a little olive oil before serving. Enjoy with pita, crackers, or fresh vegetables.
Tips & Variations
- For a milder flavor, reduce or omit the cayenne pepper.
- Add a garlic clove to the blender for an extra layer of flavor.
- Use roasted red peppers instead of or in addition to sweet potatoes for a smoky twist.
- Garnish with fresh herbs like cilantro or parsley for a fresh finish.
Storage
Store the hummus in an airtight container in the refrigerator for up to 4 days. Stir before serving, and if it thickens, add a splash of water or olive oil to loosen the texture. It can also be frozen in a sealed container for up to 1 month; thaw overnight in the fridge before using.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned sweet potatoes instead of fresh?
Fresh roasted sweet potatoes provide the best flavor and texture, but in a pinch, you can use canned sweet potatoes. Drain them well before blending and adjust seasonings accordingly.
Is this hummus vegan and gluten-free?
Yes, this recipe is naturally vegan and gluten-free, making it suitable for a variety of dietary preferences and restrictions.
PrintSpicy Sweet Potato Hummus Recipe
This Spicy Sweet Potato Hummus is a vibrant and flavorful twist on traditional hummus, blending creamy roasted sweet potatoes with protein-rich chickpeas and a mix of spices for a perfect balance of heat and sweetness. Ideal as a dip, spread, or snack, this recipe is quick, healthy, and packed with nutrients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: About 1.5 cups 1x
- Category: Dip
- Method: Blending
- Cuisine: Middle Eastern
- Diet: Vegan
Ingredients
Main Ingredients
- 1 large sweet potato (about 1 cup, cooked and cubed)
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon cumin powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon garlic powder or 1 small garlic clove
- Salt to taste
- Juice of 1 lemon (about 2 tablespoons)
Instructions
- Prepare the Sweet Potato: Roast or boil the sweet potato until tender, then peel and cube it. This ensures the sweet potato is soft enough to blend smoothly with the other ingredients.
- Combine Ingredients: In a blender or food processor, add the cooked sweet potato, chickpeas, olive oil, cumin, smoked paprika, cayenne pepper, garlic powder, lemon juice, and salt.
- Blend to Smooth: Process all ingredients until you reach a creamy, smooth consistency. Scrape down the sides as needed to ensure even blending.
- Adjust Seasoning: Taste and adjust the salt, spice, or lemon juice as preferred to enhance the flavors.
- Serve: Transfer the hummus to a bowl and drizzle with a little olive oil or garnish with smoked paprika before serving. Enjoy with fresh veggies, pita bread, or as a sandwich spread.
Notes
- You can roast the sweet potato for a richer flavor or boil it for a lighter taste.
- Adjust cayenne pepper to control the level of spiciness.
- This hummus stores well in the refrigerator for up to 4 days in an airtight container.
- For a smoother texture, peel the sweet potato before cooking.
- Add a tablespoon of tahini if you prefer a creamier, traditional hummus flavor.
Keywords: sweet potato hummus, spicy hummus, healthy dip, vegan hummus, chickpea dip, party appetizer
