Sweet Potato Hummus

Disclaimer: this hummus recipe is FABULOUS, but I'm not exactly 99% sure of all the ingredient quantities I recorded - maybe 85-90% sure. To make this recipe, please be confident in your own taste-testing abilities and adjusting the flavor to suit yourself.

Disclaimer #2: I really dislike traditional hummus. Not sure if it's the tahini flavor or what, but it feels SOOO heavy on the tongue. My favorite hummuses (hummesi?) are nowhere near traditional - e.g. hummus made with orange juice and grapefruit zest, black bean hummus with lime juice, cumin and chili powder, and so on. Ergo, when I read this recipe for sweet potato hummus, I knew I needed to try out a possible addition to my alternative hummus repertoire.


Sweet Potato Hummus (makes A LOT)

• 6 small - medium sweet potatoes, peeled, cubed, and boiled until just tender
• 1 3/4 c. garbanzo beans
• 4 Tbs water (or garbanzo bean broth if from scratch)
• 4- 6 Tbs olive oil (if it's lemon or orange infused, all the better)
• 2-3 Tbs tahini
• 2 garlic cloves
• 2 Tbs ground cumin
• 1/4-1/3 c. lemon juice (or a bit of orange juice)
• 2 tsp smoked paprika
• 1/2 tsp cinnamon
• 1/8-1/4 tsp cayenne
• 1/4 tsp ground nutmeg
• salt to taste

1. Whirl the garbazno beans, garlic, water, olive oil, and tahini around together in a food processor.
2. Add in the sweet potatoes, cumin, lemon juice, paprika, cinnamon, cayenne and nutmeg. Pulse in the food processor until smooth. Taste, adjust seasoning.
3. Leave in fridge for 2-3 hours (overnight is best) to let flavors mingle. Then adjust seasoning again if needed.