I could eat hummus every day. Chickpeas, the main ingredient in hummus, are a great source of protein, and may even have cancer-fighting properties. Plus, it’s so simple to make.
Although most of the time I just make a traditional garlic and lemon recipe, this week I had some extra sweet potatoes lying around and I thought I’d try something new. I roasted the sweet potatoes to bring out their sweetness, and added them in with a little garam masala, an Indian spice blend with coriander, cumin, and cinnamon.
Scoop it some up with broccoli florets or homemade pita.
Sweet potato hummus
2 small sweet potatoes
15 oz chickpeas
5 Tbsp tahini
3 Tbsp olive oil
1 tsp cumin
1 1/2 tsp garam masala
2 cloves garlic
Juice of 1/2 lemon
Salt and pepper
Preheat oven to 375F. Peel sweet potatoes and cut into chunks about 1 inch across. Drizzle with a little olive oil and place on a baking sheet. Roast for about 45 minutes, until they are tender and beginning to caramelize. Remove from oven and cool to room temperature.
Add cooled roasted potatoes to a food processor with chickpeas. Process until smooth. Add tahini and olive oil, process until combined. Add spices and lemon and process until well mixed.