roast sweet potato hummus

locorcoran

Don’t buy hummus. Make it instead.

Here you’ll find a wonderfully simple yet delicious recipe for my homemade sweet potato hummus. Made by simply blitzing up some roasted sweet potato and a tin of chickpeas, it not only tastes a lot better than the store bought variety, it’s more economical, is impressive for your guests and really is incredibly easy to make.

Serve it up alongside some good Lebanese bread and crudités for something to enjoy with a couple of drinks, smeared on some toasted Turkish bread with some barbecued chook, lettuce and tomato for a lovely lunch or as part of a fully loaded salad bowl for a hearty weeknight dinner.

I use a bar mix to make mine but you can use a blender or NutriBullet, food processor or failing all that – a large mortar and pestle if that’s what you have at home.

Try my regular homemade hummus too if you like.

This is good stuff.

The humble sweet potato.
I love how easy tinned chickpeas are to use. I always keep them in the pantry.
Roasted to perfection.
You can replace the roasted sweet potato with beetroot or pumpkin if you prefer.
I find the bar mix so easy to use, whipping it out of the drawer at a moments notice. Get into the habit of making this and you’ll never need to buy hummus again.
Beautifully creamy and filling.

roast sweet potato hummus

1 x small sweet potato

1 x 400 gram tin of chickpeas, strained, reserving the juice
1 x small garlic clove, minced
1 x dessertspoon of tahini
1 x dessertspoon of good quality olive oil
1/2 a teaspoon of sesame oil 
The juice of half a lemon
2 x teaspoons of maple syrup (or honey)
A sprinkling of ground cumin and paprika
Salt and freshly cracked pepper

  • Simply strain the chickpeas, reserving the liquid (as you will use this to loosen up the hummus during the blitzing stage) and add them to a large mixing bowl. 
  • Add the garlic, tahini, olive oil, sesame oil, lemon juice, maple syrup, cumin, paprika and season with salt and pepper. 
  • Using a bar mix, blend together until smooth, adding a little bit of the reserved chickpea liquid as you go (it won’t need much so be careful here) to loosen it up a bit until you’re happy with the consistency.
  • Enjoy.

If you make this recipe I’d love to know what you think. Please feel free to comment below. And don’t forget to tell your friends about Lo’s Kitchen. xx

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