Sweet Potato Hummus

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

Water, optional

Directions

1. Steam the sweet potato until tender - this can be down in a stovetop steamer, or even the microwave
2. Combine all ingredients (except water) into a large food processor and mix until well combined.
3. If the mixture is too thick for your personal taste add water 1 Tbsp at a time until desired consistency is reached
4. Cool the hummus in the fridge before serving
5. Store in an airtight container in the fridge for up to one week
6. Enjoy!