Sweet Potato "Hummus"

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

Ingredients

• 1 teaspoon ground cumin
• 2 cloves garlic, crushed
• 1 pinch cayenne pepper
• 1 teaspoon kosher salt
• 2 tablespoons olive oil, divided
• 2 large sweet potatoes, cooked until tender
• 1 pinch ground Aleppo pepper
• freshly chopped parsley leaves for garnish
• 0.5 lemon, juiced
• 0.25 teaspoon ground dried chipotle pepper
• 0.33333334326744 cup tahini
• 2 tablespoons cold fresh water

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.