Sweet Potato "Hummus"

This was simply a case of me wanting hummus, not having garbanzo beans, and making it anyway with sweet potatoes. I don't blame you if you're skeptical, but this stuff has the same taste and texture as hummus, just with a slightly sweet finish reminiscent of red pepper hummus. My wife, Michele, who has a much more discerning palate than I do, said that if blindfolded, she'd have trouble distinguishing this from real hummus.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 69 Calories

Ingredients

• ½ lemon, juiced
• 1 teaspoon ground cumin
• 2 cloves garlic, crushed
• 1 pinch cayenne pepper
• 1 teaspoon kosher salt
• 2 tablespoons olive oil, divided
• ⅓ cup tahini
• ¼ teaspoon ground dried chipotle pepper
• 2 large sweet potatoes, cooked until tender
• 2 tablespoons cold fresh water (Optional)
• 1 pinch ground Aleppo pepper
• freshly chopped parsley leaves for garnish

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.