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Zoete aardappel hummus

Sweet potato hummus

Sweet potato hummus a delicious variant of the hummus made from only chickpeas, which I also love. A tasty fresh vegetable dipping or as a spread.
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Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Borrelhapje
Servings 2 bowls
Calories 609 kcal

This recipe is:

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Equipment

  • convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
  • baking plate
  • Aluminium foil
  • Blender or food processor with knife

Ingredients
  

  • 1 sweet potato washed
  • 2 tablespoons olive oil
  • 400 grams chickpeas
  • 2 tablespoons tahini
  • 1 lemon juice
  • 1 clove garlic squeezed
  • 2 teaspoon cumin
  • sea ​​salt

Instructions
 

  • Preheat the oven to 200 degrees Celsius.
  • Cover a baking sheet with aluminum foil and place the sweet potato on top.
  • 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.
  • Taste and add salt to taste.
  • Store in the refrigerator until use.
  • Tasty as a spread on a toast or with fresh vegetables.
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