Sweet Potato Hummus

Hummus, Houmous, Hommus, hummous, hommos, humos, or hoummos, however you spell it, is delicious and really quite good for you. It’s cheap to make, keeps for quite a while in the fridge and is so versatile. Use as a dip with crackers or carrot sticks, spread on a wrap, use instead of butter on your sandwich, spread some on your burger or with falafel. Can’t really go wrong.

Sweet potato hummus

I like mine with added sweet potato, I think it just gives it that little bit extra. So straight to the point – here is my recipe:

  • 2 Cloves of Garlic
  • 1 Strip of Lemon Zest (no pith)
  • 1 Can Chickpeas, drained
  • 30 gm Lemon Juice
  • 35 gm Tahini
  • 5 gm Honey
  • 200 gm Sweet Potato, cubed and boiled/steamed or roastedApprox 1 small potato
  • 1 tsp Cumin Powder
  • 30 gm Olive Oil
  1. Place garlic and lemon zest in jug. Whizz 8 sec, Sp 8. Scrape down sides.
  2. Add add remaining ingredients. Whizz 30 seconds Speed 5, pausing half way to scrape down the sides.

Tip: I find that chickpeas vary greatly in their moisture content. If your hummus seems a bit too stiff you can add a bit more oil, or a dash of boiled water, or even some liquid from the chickpeas. It’s a good idea to do this anyway if you are making the hummus a day in advance of serving and it tends to thicken up a bit over time.

Variations:
Beetroot Hummus

6 thoughts on “Sweet Potato Hummus

  1. Pingback: Gluten Free Focaccia | Kirrin's Kitchen

  2. Pingback: Beetroot Hummus | Kirrin's Kitchen

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