SWEET POTATO HUMMUS

The good stuff:

  • Many of us have become familiar with the health benefits of hummus- especially if it’s homemade (minus the preservatives!)
  • Chickpeas and tahini are rich in protein- so you get a good protein kick from hummus too!
  • Tahini, aside of it’s delicious taste, is also rich in healthy fats, amino acids and calcium! The good fats in tahini also help maintain supple skin and shiny hair πŸ™‚
  • If you like to add garlic to your hummus (which I do), you also get an extra immunity boost!
  • Sweet potato, which is rich in vitamins and fiber, adds a subtle touch of sweetness – naturally- to this rich, creamy hummus.

You’ll need:

  • 1 can of chickpeas, RINSED and drained
  • 1 cup of boiled or baked sweet potatoes (diced)
  • 3 tablespoons tahini + more if necessary
  • 2-3 garlic cloves
  • Juice of 1 lime OR 1/2 lemon + extra if necessary
  • Cumin
  • Warm water
  • Salt

The process:

  • In a food processor, add the chickpeas and sweet potatoes, garlic and a bit of warm water. Blend until smooth.
  • Now add the tahini and the lemon/lime, a pinch of salt and a pinch of cumin- blend until smooth. If you need to thin it out, add a bit more water (if it’s not blending easily).
  • Taste: does it need more tahini? More acidity? More salt? Taste & adjust! Tahini is a very intuitive type recipe, in my opinion πŸ˜€
  • Serve and drizzle some olive oil on top πŸ™‚

Pro tip:

  • Hummus always tastes better the NEXT day- the flavours develop and the texture becomes a little richer πŸ™‚

Have you tried beetroot hummus before? It’s beautiful and delicious- find the recipe HERE!

2 Comments Add yours

  1. Flocke says:

    Hey, just one question (it sounds really good, and I’ve always wanted to try out making hummus myself): do you cook the sweet potato before or do you blend it raw? Thanks!

    Like

    1. Hi there! Yes you cook it πŸ™‚ I like to leave the skin on too Bc it’s very nutritious but that’s really optional πŸ™‚

      Like

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