Sweet Potato \"Hummus\" recipe
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- 2 large sweet potatoes, cooked until tender ⅓ cup tahini 2 cloves garlic, crushed 1 teaspoon kosher salt 1 teaspoon ground cumin ¼ teaspoon ground dried chipotle pepper 1 pinch cayenne pepper 2 tablespoons olive oil, divided ½ lemon, juiced 2 tablespoons cold fresh water 1 pinch ground Aleppo pepper freshly chopped parsley leaves for garnish
Nutrition Info
- 69.3 caloriescarbohydrate: 6.1 gcholesterol: : -fat: 4.9 gfiber: 1.4 gprotein: 1.6 gsaturatedFat: 0.7 gservingSize: -sodium: 129.9 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Sweet Potato \"Hummus\"
Directions
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Scoop sweet potato flesh into a bowl. Let cool to room temperature.
Add tahini and garlic to the sweet potatoes. Season with salt, cumin, chipotle, and cayenne. Drizzle in 1 tablespoon olive oil and lemon juice. Mash until hummus reaches desired smoothness. Add water to lighten the texture, whisk in 1 tablespoon at a time.
Cover with plastic wrap and refrigerate for at least 2 hours.
Taste and adjust seasonings as desired. Transfer hummus to a serving bowl. Drizzle remaining olive oil, Aleppo pepper, and parsley over the top.