Sweet Potato Hummus (Recipe #151)

When I think of hummus, I traditionally think of a chickpea dip. This recipe for sweet potato hummus in the Vegan for Everybody cookbook takes a new spin on hummus. This recipe uses a few ingredients and a couple spices to bring together a delicious dip for crackers or veggies!

I started by microwaving some sweet potatoes and them removing the outside. I put that in a food processor with water, lemon juice, garlic, paprika, coriander, cumin, chile powder, and salt. Once all of those ingredients came together, I added in a mixture of tahini and oil. I transferred that to a bowl and let it sit for about a half hour so the flavors could begin to work together. I drizzled the top with olive oil and sprinkled it with toasted sesame seeds. I served the sweet potato hummus with crackers and carrots (I think it would be great with any veggie!).

This sweet potato hummus was really amazing. I loved how it had a similar texture to hummus, but it had a bit of additional sweetness from the sweet potatoes. I loved how all of the spices worked together. I would definitely make this again as a dip, for a spread on a sandwich or even to top toast! I highly recommend trying it and letting me know what you think!

Taste: 10/10!

Level of difficulty: 1/5

Notes for next time: I love this!