Sweet Potato Hummus

I've mentioned before how much I love making hummus because it's so quick and easy to make yourself, it makes a healthy and filling snack that can last you through the week, and there are so many different flavours out there to try (like beet hummus and spicy pumpkin hummus)!

When I was flipping through my Power Foods cookbook the other week, this sweet potato hummus recipe caught my eye. I'd never tried sweet potato hummus before but it sounded like the perfect combination for fall, and I'll take any excuse I can to bring delicious (and healthy!) sweet potatoes into a recipe.

This hummus did take a little longer to make than other types of hummus because you have to cook the sweet potatoes first, but the steaming method called for in the recipe was one of the quickest and easiest ways I've ever tried to cook a sweet potato. I think roasting them might bring out a little more of the flavour of the sweet potato, but in this case, I preferred the convenience of the steaming method.

The hummus had just the right amount of sweetness and hint of spice, and was delicious served with carrots or pitas as a healthy snack. Since it was a little on the thick side for hummus, it also made a great spread to serve on bread - and it went perfectly with the leftover sweet potato bread I had in the freezer!

I hope you guys aren't sick of hummus yet because I'm not and I plan on trying a lot of new recipes in the near future!

Sweet Potato Hummus

Adapted from Whole Living

Ingredients:

1 pound sweet potatoes, peeled and cut into 1-inch pieces

1 (15-oz) can chickpeas, drained and rinsed

3 tablespoons fresh lemon juice

1/4 cup tahini

2 teaspoons ground cumin

1 teaspoon nutmeg

2 garlic cloves, minced

1/4 cup olive oil

Salt and pepper

Directions:

Fill a large pot with a couple inches of water. Bring to a boil and set a steamer basket overtop. Add potatoes to the steamer, reduce heat to a simmer, cover and cook until potatoes are tender, about 10-12 minutes. Let cool slightly.

Transfer potatoes to a food processor. Add chickpeas, lemon juice, tahini, cumin, nutmeg, and garlic. Puree until smooth. Pour olive oil into the feed tube of the food processor, allowing it to slowly drizzle into the bowl with the motor running. Once oil has been incorporated, season with salt and pepper to taste. If hummus is too thick, add up to 2 tablespoons of water to thin it out. Taste and adjust any amounts to your liking.

Serve with a sprinkle of paprika if desired. Store in an airtight container in the refrigerator for up to 1 week.