I cannot take credit for this recipe so I’m telling you that up front. I found this gem of a recipe on a blog called Cookie and Kate since I was looking to make my own hummus for the Super Bowl. Kate has a great blog full of some realllllly delicious vegetarian recipes, so I strongly encourage you to take a look. Anyway, back to the hummus. I love hummus, and I also love sweet potatoes….and well, will you look at that! This recipe mushes both together to make one big bowl of awesome hummus.
You can add more or less of the spice suggested, but I encourage you to err on the side of caution. You can always add more but you can never go back! It is a great dip for your pita chips, crackers, veggies or spread on your sandwich rather than the mayo or mustard you may typically use. And it is always a great addition to any sort of party spread.
So what about the nutrition side of things? We have a lot of chickpeas and a lot of sweet potato in this recipe, and that is wonderful. For starters the chickpeas, otherwise known as garbanzo beans, are high in fiber (12 g per cup) and protein (15 g per cup). Thus, for those of you looking to find a healthy snack to fill you up, chickpeas will do just that.
As for our sweet friends of the potato, they also bring good news. I just learned this recently actually, and I think it’s pretty exciting. Sweet potatoes have a large amount of vitamin B6 which helps break down homocysteine. In plain English, it’s a substance that hardens your arteries and blood vessels. So there you go, the B6 walks in and keeps blood flowing nice and easily through your passageways. Pretty interesting eh? Sweet potatoes also have a high level of potassium which is great for our hearts by lowering our blood pressure and regulating that ticker.
Sweet Potato Hummus with a Kick Recipe
(Shared from Cookie and Kate)
2 medium sweet potatoes
3 tablespoons olive oil
1 can of chickpeas rinsed and drained
3 tablespoons of tahini
3 garlic cloves
juice of 1 lemon
zest of 1/2 lemon
ground sea salt, to taste
1 1/2 tsp cayenne pepper
1/2 tsp smoked paprika
1/4 tsp cumin
Preheat the oven to 400 F. Wash the sweet potatos and place them on a baking sheet. Bake in the oven at 400 F for 45-60 minutes, until they are slightly soft to the touch. Let potatoes cool. While they are cooling, you can work on the other ingredients. Combine the chickpeas, olive oil, spices, garlic and tahini in a blender or food processor. Peel the skin off the sweet potatoes and chop the potatoes to add into the blender. Place the lid on the blender and puree the mixture. You may have to do this in batches as it may overwhelm your blender a tad (this may have happened to me). Once the mixture is pureed completely, transfer to a container and let chill in the fridge. Serve chilled with crackers, chips, veggies or on your sandwich.