Roasted Sweet Potato Hummus
This roasted sweet potato hummus recipe makes a delicious dip or spread.
I'm always looking to make better use of those delicious and naturally sweet, sweet potatoes. By adding roasted sweet potatoes to hummus it makes it almost magical. It introduces an entirely new level of flavour I'm willing to bet most people will love.
Along with the roasted sweet potato I also add roasted garlic and a decent dollop of my homemade harissa, which I make using Ancho chilis. It really gives this hummus a sweet heat that is quite mild, yet completely addictive.
As most hummuses are, this one is completely vegan, dairy-free, and gluten-free. I love dipping my favourite veggies into it, but I also use it as a spread in sandwiches, on burgers, in wraps, etc.
TIP: Anytime I roast vegetables, I roast a bulb of garlic for use in recipes like this. When roasting garlic specifically for this recipe, roast an entire bulb and store the rest in the refrigerator for future use.
Ingredients
(Makes 8 servings)
1 large sweet potato, peeled, sliced and roasted
1 can (540ml) chickpeas, drained (aqua fava retained)
2 cloves garlic, roasted
1/3 cup tahini
juice of 1 lemon
2 tablespoons harissa paste
1 tablespoon extra virgin olive oil
1/4 cup aqua fava
salt, to taste
Directions
Preheat oven to 425°F / 220°C. Prepare a sheet pan by lining it with parchment paper or silicone liner then set aside.
Peel then cut the sweet potato into 1/2-inch-thick discs. Place on the sheet pan in one even layer, drizzle with extra virgin olive oil and sprinkle with salt. Ensure all the slices are lightly coated with oil and salt on both sides.
Wrap the garlic cloves (still in their skins) in a piece of aluminium foil and drizzle with a little olive oil. Place onto the sheet pan with the sweet potato and roast for 20 minutes or until the sweet potato becomes fork tender.
As the potato and garlic roast the optional step of removing the skins from the chickpeas can be done. This will result in a very smooth hummus; however, it is not necessary. Add the chickpeas to a food processor.
Once the sweet potato and garlic are roasted remove them from the oven and let cool for 10 minutes. Add the sweet potato to the food processor. Squeeze the garlic out of their skins (discard skins) and into the food processor. Add the tahini, lemon juice, harissa, and olive oil. Blend, stopping to scrape down the sides of the bowl as needed, while slowly adding the aqua fava until the hummus reached the desired consistency. Taste for seasoning and add salt as needed, blending to well combine.
Serve and enjoy!
Nutritional Information Per Serving:
total calories = 146 | total fat = 8.5g | saturated fat = 1.18g | cholesterol = 0mg | sodium = 152.75mg | net carbohydrates = 10.47g | dietary fibre = 4.06g | sugars = 2.67g | protein = 4.46g
