I wanted something easy and fitting for an autumn gathering. I found a sweet potato hummus recipe and altered it to make it even easier to make. It is a nice combination of naturally sweet and typically savory. Serve with pita wedges, crackers, or cut veggies.
Ingredients
- sweet potatoes: 3 piece
- garbanzo beans, drained (reserve liquid) and rinsed: 1 can (15 ounce can)
- extra-virgin olive oil: 2 Tbsp
- tahini: 2 Tbsp
- lemon juice: 2 Tbsp
- lemon zest: 0.5 tsp
- ground cumin: 0.25 tsp
- ground coriander: 0.25 tsp
- ground white pepper: 0.25 tsp
- sea salt: (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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Poke holes all over sweet potatoes with a fork.
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Roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool. Cut sweet potatoes in half lengthwise.
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Combine garbanzo beans and olive oil in a blender and pulse several times to mash. Scoop flesh out of sweet potato peels and add to the blender; pulse to combine. Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt to mixture; blend until smooth, adding reserved garbanzo bean liquid as needed to make a smooth, creamy hummus.
