I recently experimented with a sweet potato hummus, but wasn’t satisfied with the recipe. It was a good hummus, but the sweet potato flavor was overwhelmed by the garbanzo beans. I had bookmarked this recipe and thought I’d try it, too, and boy am I glad I did.
This hummus has a great sweet potato taste with hints of citrus and heat, and of course not a lot of fat or calories.
This is the best sweet potato hummus ever. Enjoy!
Sweet Potato Hummus
1 pound sweet potatoes
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
Juice of 1 lime
1 tablespoon olive oil
1 tablespoon brown sugar
Zest of one orange
2-3 tablespoons tahini
Halve sweet potatoes and place them in a baking dish. Drizzle with olive oil and bake in 400-degree oven for 20-25 minutes or until fork tender. Allow potatoes to cool and remove skins. Mash potatoes with a fork then add remaining ingredients and mix well. Sprinkle with chopped toasted pistachios (optional). Serve with toasted pita or bagel chips.
Adapted from a recipe I found on whatscookingamerica.net.
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