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Sweet Potato "Hummus"
Sweet Potato "Hummus"
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Prep Time:
10 minutes
Total Time:
130 minutes
Chef John's innovative hummus recipe swaps chickpeas for sweet potatoes, creating a flavorful twist with tahini, garlic, lemon, and olive oil.
Ingredients:
  • 2 large sweet potatoes, cooked until tender
  • 0.33333334326744 cup tahini
  • 2 cloves garlic, crushed
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 0.25 teaspoon ground dried chipotle pepper
  • 1 pinch cayenne pepper
  • 2 tablespoons olive oil, divided
  • 0.5 lemon, juiced
  • 2 tablespoons cold fresh water
  • 1 pinch ground Aleppo pepper
  • freshly chopped parsley leaves for garnish
Instructions:
  • Transfer the sweet potato flesh to a bowl and allow it to cool to room temperature.
  • Mix rich tahini and aromatic garlic into the sweet potatoes. Season with a blend of salt, cumin, chipotle, and cayenne. Drizzle with 1 tablespoon of olive oil and fresh lemon juice. Mash until achieving your preferred hummus consistency. For a lighter texture, add water gradually, incorporating 1 tablespoon at a time.
  • Chill in the refrigerator for a minimum of 2 hours, covered with plastic wrap.
  • Adjust seasonings to your liking. Serve hummus in a bowl and generously drizzle with remaining olive oil, Aleppo pepper, and parsley.

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