Best Smoky Sweet Potato Hummus Recipes

Smoky Sweet Potato Hummus Recipe - (4.8/5) image

Provided by á-160091

Number Of Ingredients 12

300 grams sweet potato, peeled and cut into 1 inch cubes
Juice 1 lime
1 clove garlic
1 550mL can chickpeas
2 tablespoon tahini
3 tablespoon olive oil
1 chipotle pepper
4 teaspoon adobo sauce {from a can of chipotle peppers}
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon chili powder

Steps:

Fill a medium pot with 0.5 cm of water. Add sweet potatoes and 'steam' for 10 or so minutes, until sweet potatoes are completely soft. Drain and rinse under cold water. While sweet potatoes are steaming, assemble the remaining ingredients in the base of a 7-cup food processor fitted with a steel blade. Add steamed sweet potatoes to remaining ingredients and process on high for one minute. Scrape sides of food processor and process on high for another minute. Serve with pita bread, veggies, crackers, or eat straight out of the bowl.

Smoky Sweet Potato Hummus Recipe - (4.5/5) image

Provided by GuidingVegan

Number Of Ingredients 9

1 very large sweet potato, scrubbed clean and cut into 1/2 inch cubes
1 can cooked chickpeas, drained and rinsed
3 tablespoons olive oil
4 cloves garlic
4 tablespoons tahini
1 teaspoon cayenne pepper
1 teaspoon smoked paprika, start with 1/2 tsp and add more if you like the smoky heat!
1/4 teaspoon ground cumin
a few dashes salt

Steps:

Bring a large pot of water to a boil. Add sweet potato cubes and cook until fork tender, about 7 minutes. Drain sweet potatoes and set aside to cool for about 5 minutes. Toss all the ingredients into a food processor and whirl away until smooth (if you are sensitive to spice you may want to add the spices last and add a little at time and taste test as you go) This dip tastes amazing while still warm! However, it tastes just as great chilled. Add more spices each day if the hummus mellows out too much.