There is always a tub of hummus in my fridge. It's a snacking staple that offers the creaminess of rich, dairy-laden dip with a much higher protein content and fewer calories. The classic hummus is always delicious, but it's fun to mix things up with new spices and ingredients — this sweet potato variation is testament to the power of a little extra produce in your dip. Blend it up for game day for a fresh and nutrient-rich take on Mediterranean tradition.
I served my hummus alongside pita chips, but it would be delicious with any of your favorite crackers or chips.
1 pound sweet potatoes, peeled and cut into 1-inch pieces
1 (15-ounce) can chickpeas, drained and rinsed
1/4 cup fresh lemon juice
1/4 cup tahini
2 tablespoons olive oil
2 teaspoons ground cumin
1 garlic clove, finely chopped
Coarse salt and freshly ground pepper
1/2 teaspoon hot or smoked paprika, for garnish
- Fill a large pot with 2 inches of water. Set a steamer basket or colander inside the pot, and bring water to a boil. Add the potatoes, reduce heat to a simmer, cover, and cook until potatoes are tender (about 10 to 12 minutes).
- Transfer potatoes to a food processor. Add chickpeas, lemon juice, tahini, oil, cumin, and garlic. Puree until smooth for about 1 minute. If its consistency is too thick for your liking, thin with up to 2 tablespoons of water.
- Add 1/4 teaspoon salt and season with pepper. Let cool, and refrigerate for up to 1 week in an airtight container. Garnish with paprika before serving.
- 16 servings (1/4 cup each)
- Calories per serving