Spiced sweet potato 'hummus'
Enjoy this amazing sweet potato 'hummus' with an Ayurvedic twist.
Meet my new favourite snack, sweet potato 'hummus'! It's brilliant orange and bursting with flavour, both savoury and sweet, with my very own blend of spices. You can eat it with pretty much everything you want: crackers, pita wedges, bite-sized vegetables, bread, savoury pancakes, etc.
( Although I understand the sensitivity to the use of the word Hummus, I still call it hummus, just for convenience sake!)
(This recipe yields about 750g of hummus, reduce quantities if necessary)
Sweet potatoes, 3 small or 2 medium
Chickpeas, 1 can
Garlic, 2 big cloves
Tahini, 2 tablespoons
Sesame oil or Olive oil, 3 tablespoons
Juice of one lemon
Salt & pepper
Water, just a little
Ayurvedic twist with spices:
Cumin powder, 1 teaspoon
Coriander powder, 1 teaspoon
Sweet paprika, 1/2 teaspoon
Turmeric powder, 1/2 teaspoon
Cinnamon, 1/2 teaspoon
Nutmeg, 1/2 teaspoon
(Seriously, it can't get any easier)
Peel, chop and boil the sweet potatoes. (Why boiling? Because it retains most of the antioxidant power of sweet potatoes, compared to roasting and steaming.)
In the meantime, toss all of the dry ingredients (everything but tahini and lemon juice) into a food processor and purée until smooth. Then add tahini and lemon juice, pulse to incorporate.
Once the sweet potatoes are well-cooked, allow them to cool dow or rinse them under cold water. Then you can add them to the food processor.
Add water to mixture so you get a nice smooth and spoonable consistency. I garnished mine with fresh coriander leaves, but you could also go with sesame seeds or paprika.
You can store it in the fridge for about three days.