Sweet potato hummus, a delicious variant of the hummus made from chickpeas and tahini, which is my new favorite. A tasty fresh vegetable dipping or as a spread, this hummus with sweet potatoes is always a good thing.
Sweet potatoes, a few years ago they were not as well-known as they are now. So that has clearly changed. And in addition to being very versatile, they are also healthy.
The sweet potato is a vegetable with beta-carotene in addition to vitamins C and B. That gives that beautiful orange color. But it also protects the skin against UV radiation. And sweet potatoes contain a relatively large amount of fiber.
Because the sugars in a sweet potato are slowly digesting, you do not get any sugar peaks and your blood sugar level remains virtually the same.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
Ingredients
- 1 sweet potatoes washed
- 2 tablespoons olive oil
- 2¼ cup chickpeas
- 2 tablespoons tahini
- 1 lemon juice
- 1 clove garlic squeezed
- 2 teaspoon ground cumin
- sea salt
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to
390 °F or 350 °F. - Cover a baking sheet with aluminum foil and place the sweet potato on top.1 sweet potatoes
- Put the baking sheet in the middle of the oven and bake the potato for 45 to 60 minutes until it is done. You can check that by carefully pricking the potato with a fork. When you feel no resistance, the sweet potato is done.
- Allow the potatoes to cool to room temperature.
- Peel the skin of the potato and cut it into cubes.
- Put the cubes together with the olive oil, chickpeas, tahini, lemon juice, garlic, and cumin in a food processor and pulse until you get a smooth mass.2 tablespoons olive oil, 2¼ cup chickpeas, 2 tablespoons tahini, 1 lemon juice, 1 clove garlic, 2 teaspoon ground cumin
- Taste and add salt to taste.sea salt
- Store in the refrigerator until use.
- Tasty as a spread on a toast or with fresh vegetables.
Notes
- Refrigerator: The sweet potato hummus can be kept for two days in an airtight container.
- Freezer: Scoop a freezer container up to ¾ full and pour oil on top to prevent it from drying. This keeps it good for up to a month. Then, let it thaw in the refrigerator.
Leave a Reply