This bean free hummus is a game changer in terms of snacking. I replaced traditional chickpeas with roasted sweet potato and then blended up it with otherwise standard ingredients. The trick is adding in a good amount of water to make it super creamy and dip-able. For those of you who've been following this blog for a while now, you know how much I love sweet potato drizzled with tahini, so this recipe clearly had to happen.
Sweet Potato Hummus
Makes 8 servings
1 large sweet potato (1 1/2 pounds), peeled, cut into large chunks
2 garlic cloves, smashed
1 Tbs. extra virgin olive oil
3/4 cup filtered water
1/4 cup pure tahini
2-3 Tbs. lemon juice
1/2 tsp. fine sea salt, to taste
Preheat oven to 375 degrees and line a baking sheet with parchment paper. Toss sweet potato and garlic with olive oil and arrange in a single layer on the baking sheet. Roast, tossing halfway through, until garlic is golden and the sweet potato is tender and browned in a few spots, about 40 minutes. (If garlic is browning too quickly, remove at the 20 minute mark, and continue cooking the potatoes until tender.)
Let the potatoes and garlic cool slightly, then transfer to a food processor or blender and purée until smooth. Add tahini, 2 tablespoons lemon juice, and salt, then pulse to incorporate. With the motor running, gradually add the water. The final mixture should be the consistency of hummus. If needed, add a little more water. Taste and season with more salt or lemon, as desired.
Note: Hummus can be made up to 3 days ahead. Bring to room temperature before serving.
Recipe adapted from Bon Appetit