Apparently Toronto had a hummuseria (that's a word now) in its midst and I didn't know about it until was already closed. Admittedly, it was only open for a short while, almost all of which while I was in China, so while yes, I am horrifically out of the loop on what is going on in this fair city of mine, this one was not entirely my fault ... or so I like to think. I also like to think there was every possible flavour of hummus imaginable available in that magical little space. I mean, just imagine the possibilities!
Roasted garlic, beet, edamame, white bean, and so on, and so on, and so on. And yes, sweet potato. Now this is obviously all conjecture because I actually have no idea what they had going on in there, but in my world it was sublime.
I think I'm digressing here.
Let's talk about this hummus.
It's seasonal, sweet, savoury, garlic-y, a touch lemon-y, and deeelightful eaten with garlic parmesan pretzel crisp things.
It follows this basic recipe but includes sweet potato (obviously) and a few minor tweaks here and there. The result is a refreshing take on a classic that keeps it seasonal.
For an added kick I little cayenne would also be awesome in this... perhaps I'll try that next time!
Keep reading for the recipe!
Sweet Potato Hummus
1 can of chickpeas
1 large sweet potato, peeled and cut into 1 inch pieces
1/4 cup fresh lemon juice
1/4 cup tahini
2 tablespoons olive oil
1 Tbsp ground cumin
1 large garlic clove, chopped
salt and pepper, to taste
- Steam the sweet potato until tender - this can be down in a stovetop steamer, or even the microwave
- Combine all ingredients (except water) into a large food processor and mix until well combined.
- If the mixture is too thick for your personal taste add water 1 Tbsp at a time until desired consistency is reached
- Cool the hummus in the fridge before serving
- Store in an airtight container in the fridge for up to one week