Sweet Potato Hummus
Last week’s poll winner was an appetizer! I got very lucky with this one. I was a bit at a loss as to what to make and then I went to a great party on Saturday and one of the hosts, who has actually guest posted on Macheesmo before, made this awesome version of hummus with sweet potatoes!
Sweet potato hummus tastes totally different than your normal old hummus. It’s a bit sweet but still has that awesome sesame taste to it. It also has plenty of spice which really makes the dish in my opinion.
This recipe makes a good amount of hummus. You may want to double it though if you are expecting more than 10 people. I guarantee that it will be pretty popular.
As an aside, you obviously don’t have to wait for a party to make this stuff. I made up a batch for this post and even used it on sandwiches throughout the week. Delicious.
Sweet Potato Hummus
Ingredients
Directions
1) Cube potatoes into 1-2 inch cubes after you peel them and sprinkle them with a bit of olive oil and salt.
2) Bake in a 350 degree oven for about 30 minutes. Give them a toss every 10 minutes or so to make sure they are cooking evenly. They should be almost caramelized and fork tender.
3) Add all the potatoes to a blender or food processor along with the Tahini and olive oil. Then buzz it up! If you are using a blender you’ll probably have to stop and stir it after 10 seconds or so as it is really thick.
4) If the blender is running smoothly you can add all the spices and lemon juice right in. If the blender isn’t, put hummus in a bowl and then added all the spices.
5) Chop them up pita into squares and bake them with just a touch of olive oil. They should crisp up after about 10 minutes in a 350 degree oven.
Roasting the potatoes
Before we blend these guys up, we need to roast them. This will soften them up, but also concentrate that awesome sweet potato flavor. Cube them into 1-2 inch cubes after you peel them and sprinkle them with a bit of olive oil and salt.
Ready for the heat!
Into a 350 degree oven for about 30 minutes. Give them a toss every 10 minutes or so to make sure they are cooking evenly. They should be almost caramelized and fork tender.
After about a 30 minute roast.
Making the hummus
Add all your potatoes to a blender or food processor along with your Tahini and olive oil. Then buzz it up! If you are using a blender you’ll probably have to stop and stir it after 10 seconds or so as it is really thick.
I’ve been using the blender a lot lately…
Tahini is a really important ingredient in any hummus but it gives a definite boost to this stuff. Without this, the sweet potatoes would be way too sweet I think.
Don’t forget the sesame!
Adding the spices
If your blender is running smoothly you can add all your spices and lemon juice right in. My blender was struggling a bit because those potatoes were tough to get to cooperate.
So once I had the right texture, I put my hummus in a bowl and then added all my spices.
You’ll want these also.
Meanwhile, don’t forget about your pitas! Chop them up into squares and bake them with just a touch of olive oil. They should crisp up after about 10 minutes in a 350 degree oven.
Yes. I know you can buy pita chips and feel free to do so. If you want some bang for your buck though, making them is the way to go. Since you have the oven on anyway from roasting, it makes sense.
Couldn’t be easier.
Then just, ya know, eat it.
Eat me!
A very simple appetizer that keeps really well. In fact, the flavors really intensify after a day or two in the fridge. This is a party pleaser. I know because I was pleased at a party where it was served!
Give it a shot!
13 comments on “Sweet Potato Hummus”
A fun interpretation and I bet really tasty. Nice for a Thanksgiving Day appy.
Oh hell yeah! I'm always looking for new things to do with sweet potatoes. I'm almost as excited about this one as the protein bars. Almost.
This sounds great! I'll definitely be trying soon.
This recipe makes me happy just looking at it! I become more and more fond of sweet potato each time I cook with it. I'd imagine the rich, sweet, earthy flavor adds something really special to this hummus.
Looks really good – I had great success doing a similar thing with parsnips (idea from the Oleana cookbook from Cambridge, MA). A good variation is to use soy sauce and/or peanut sauce instead of Tahnini.
I'm new to DC – and from your posts looks like you live here. Any good restaurant recommendations?
This has been a huge hit both times I've made it! I added garlic powder, but next time I think I'll roast fresh garlic along with the potato chunks. I also love to toast the cumin seeds before grinding them – mmmmmmmm!
Hi,
Thanks for sharing this recipe, it's a great twist on the regular hummus. I hope you'll check out my blog where I wrote about it, and have other Mexican food recipes: http://www.mexfoodrecipes.com. Have a great weekend! Maria
You mentioned keeping it in the fridge and eating on it all week. After the first day, do you serve it hot or cold?
I just eat it cold after day one but you could reheat it if you wanted. Just add a bit of water to it and microwave it to loosen it up. good luck!