Spiced Sweet Potato Hummus is awesome. A week or two ago I found this delicious looking hummus on a blog I follow, Cook to Love. I was really intrigued by the idea of having sweet potatoes in a hummus recipe. Well, today, I finally got around to trying this recipe. I’m having John’s staff over to our home tomorrow for an office Christmas party and I decided this would be a good appetizer. I was right. This recipe was fantastic!
But, first, I need to give you a couple of tips on making this fabulous Spiced Sweet Potato Hummus. I would highly recommend using a high speed blender or Vitamix for this recipe rather than a regular blender. Mash both the cooked sweet potatoes and the chick peas in a bowl, add the remaining ingredients, then blend with your high-powered blender until done. Because of the thickness of the ingredients, you really need a food processor or a heavy-duty blender for this recipe.
If you are looking for a healthy, low-calorie, vegan, gluten free snack for yourself or to share with others at a party this is a great recipe to try. It has amazing taste and texture. The idea of roasting the sweet potatoes instead of boiling them increases the sugar content and flavors of this delicious recipe with a smoky, savory blend.
While the original recipe uses coconut sugar in the recipe, I omitted it and still found the recipe fantastic. I also increased the spices which enhanced the taste of this hummus as well.
When I originally posted this recipe in December of 2012, Cook to Love was a viable food blog. This blog no longer exists so I can’t link Cook To Love’s original recipe. This recipe is a lot different than many of the other recipes because of the spices used so I’m not going to link it to another blog either. We really enjoyed this recipe and hope you will give it a try.
When I initially prepared this recipe in December 2012, it was back when I only had an iPhone 3 for a camera. This produced grainy, blurry pictures for the most part–and no amount of photo editing could make these pictures any better. I have been going back through all the recipes I posted that first year of my blog and remaking and rephotographing all the pictures so they can be shown in a better light [ahem], you get what I mean.
When I made this recipe this time (June 2015), I chose to sprinkle cinnamon on top instead of paprika and cilantro like the first time I made it. While cinnamon is not usually combined with hummus, it works excellently in this recipe. Enjoy.
Doesn’t Spiced Sweet Potato Hummus look delicious? It tastes as good as it looks.
This is a great low-calorie healthy snack.
Spiced Sweet Potato Hummus has a great blend of flavors. You will love it. Consider serving this healthy appetizer with raw veggies to your kids for after school snacks until dinner.
Here’s what I did.
I used these ingredients.
Peel and cube sweet potatoes. Be careful as you use the knife. Sweet potatoes are so dense it is very difficult cutting through them raw. Sprinkle with cumin, olive oil, salt, pepper, cinnamon, allspice, and nutmeg.
Bake at 400 for about 30-40 minutes until potatoes test done. Mash potatoes with a fork and place in a high powered blender like a Vitamix.
Wash and drain garbanzo beans (chickpeas). Mash garbanzo beans with a fork and add to mixture in blender.
Add sesame tahini, lemon juice, minced garlic, olive oil and about a cup of water or garbanzo bean liquid.
Blend the mixture until smooth. You may have to stop and stir occasionally or add additional water.
Pour hummus into a bowl. Sprinkle lightly with cinnamon. Serve and enjoy.
Wash veggies and serve with Spiced Sweet Potato Hummus.
You will love this healthy, low calorie amazing appetizer! We sure did.
Here’s the recipe.
SPICED SWEET POTATO HUMMUS
(Recipe adapted from Cook To Love.com (no longer a viable food blog).
- 3 tbsp. olive oil
- 3 cups peeled, diced sweet potato
- 1 can chickpeas (garbanzo beans) rinsed and drained
- 2 tbsp. sesame tahini
- 3 tbsp. olive oil + ½ to 1cup water, or more, as needed for thinning (I used about 1 ¼ cups)
- 1 tbsp. lemon juice
- 1 tsp. minced garlic from a jar
- 1 tsp. coconut sugar (I omitted this and the recipe still turned out great)
- ½ – 1 tsp. cumin
- 1 ¼ tsp. cinnamon
- ½ – 1 tsp. allspice
- ¼ tsp. nutmeg
- 1 tsp. kosher salt
- ¾ tsp. pepper
- paprika (for serving)
- cilantro sprigs (for serving)
- Preheat oven to 400°.
- On a cookie sheet place sweet potatoes.
- Drizzle with 3 tbsp. olive oil, then sprinkle with salt, pepper, cumin, cinnamon, allspice, coconut sugar (I did not use this), and nutmeg.
- Roast until tender, 30-40 minutes.
- I pierced the sweet potatoes with a fork to check for doneness.
- Mash sweet potatoes and place in blender.
- Mash garbanzo beans with a fork.
- Add to blender.
- Add water, then tahini, lemon juice, 3 tbsp. olive oil and garlic in a food processor or high-powered blender.
- Puree until smooth, adding water or olive oil to thin, as necessary.
- To serve, sprinkle with either cinnamon or paprika and fresh cilantro, if desired.
Even the guys enjoyed this appetizer. The cinnamon on top added great flavor not usually found in hummus recipes.
Healthy, low calorie, gluten free, vegan – what’s not to love? I’ll even share some with you! Pull up a chair.