Spiced Sweet Potato Hummus with Vegetable Crudités
15min
25min
6
210
Chef's Note
For an extra layer of flavor, try roasting the garlic along with the sweet potato instead of using it raw. The roasted garlic will add a mellow sweetness that complements the sweet potato beautifully. If you prefer a smoother texture, remove the chickpea skins before blending.
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Ingredients
1 whole (about 8 oz) medium sweet potato
15 oz can, drained and rinsed chickpeas
3 tablespoons tahini
2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
2 cloves garlic cloves
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper
3/4 teaspoon salt
2-4 tablespoons water
3 medium, peeled and cut into sticks carrots
1 medium, sliced into sticks cucumber
2 medium, seeded and sliced bell peppers (assorted colors)
6 trimmed and halved radishes
1 cup cherry tomatoes
2 tablespoons, chopped fresh parsley
1 teaspoon sesame seeds
Instructions
- 1
Preheat the oven to 400°F (200°C). Wash the sweet potato and prick it several times with a fork. Place it on a baking sheet lined with foil.
- 2
Roast the sweet potato for 45-50 minutes until completely tender when pierced with a knife. Remove from oven and let cool for 10 minutes.
- 3
While the sweet potato is roasting, prepare the vegetable crudités by washing, peeling, and cutting all vegetables into appropriate sizes for dipping. Arrange on a serving platter and refrigerate until ready to serve.
- 4
Once the sweet potato has cooled slightly, cut it in half and scoop the flesh into a food processor. Add the drained and rinsed chickpeas.
- 5
Add 3 tablespoons of tahini, 2 tablespoons of lemon juice, 2 tablespoons of olive oil, 2 minced garlic cloves, 1 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of ground coriander, 1/8 teaspoon of cayenne pepper, and 3/4 teaspoon of salt to the food processor.
- 6
Process the mixture until smooth, stopping to scrape down the sides as needed. Add 2-4 tablespoons of water gradually to achieve desired consistency.
- 7
Taste the hummus and adjust seasonings if necessary, adding more salt, lemon juice, or spices according to preference.
- 8
Transfer the hummus to a serving bowl. Drizzle with the remaining 1 tablespoon of olive oil, sprinkle with 1 teaspoon of sesame seeds and 2 tablespoons of chopped fresh parsley.
- 9
Serve the spiced sweet potato hummus with the prepared vegetable crudités. The hummus can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition Information (per serving)
210
6g
24g
11g
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