Sweet potatoes prove a worthy alternative to chickpeas in Chef John's new spin on hummus starring the usual tahini, garlic, lemon, and olive oil.
Preparation Time
10 mins
Total Time
10 mins
Calories
69 Calories
Recipe Instructions
Step 1
Scoop sweet potato flesh into a bowl. Let cool to room temperature.
Step 2
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.
Step 3
Cover with plastic wrap and refrigerate for at least 2 hours.
Step 4
Taste and adjust seasonings as desired. Transfer hummus to a serving bowl. Drizzle remaining olive oil, Aleppo pepper, and parsley over the top.