After wanting to try it for ages, I finally got around to whipping up a batch of Choosing Raw‘s Sweet Potato Hummus this afternoon. It’s been a while since I’ve made any wacky hummuses, but considering sweet potatoes + chickpeas in pretty much any form is one of my fave food combos, this was a must try.
And, y’know, holy crap and stuff. This hummus is seriously amazeballs. I made a few changes to the recipe, as I do, and ended up with a seriously low fat version, unlike your usual hummus which is packed with tahini and olive oil. We got 2 tbsp of tahini here and that’s it. The sweet potato adds a serious punch of flavour and creamy texture that made up for the lack of fat. Now, I’m never one to watch my fat intake (unless you want to talk about making sure I get A LOT of good fats!), so this isn’t a huge deal to me, but it’s a nice change. Especially considering I’ll probably end up throwing this into a collard wrap or sandwich with some avocado slices, my other fave accompaniment for sweet pots & chick peas!
Check out the original recipe for sure, but here’s my little variation:
Low Fat Sweet Potato Hummus
1 medium sweet potato, cubed and steamed
2 cups cooked chickpeas (or 1 can)
1/2 cup chickpea cooking liquid
2 tbsp tahini
1/2 tsp sea salt
1/4 tsp cumin
1/4 tsp hot or regular paprika
Steam or roast sweet potato. Place warm sweet potato in food processor with remaining ingredients and blend until smooth. Garnish with more paprika, or some cayenne for a super spicy kick!
Serve with veggie sticks, crackers, in a collard wrap or as a sandwich spread. Or eat it by the spoonful, as I did for a little snack this afternoon! Seriously yummers.
Now, friends, I’m going to take some of my own advice and call it bed time for bonzo. Back tomorrow with some peanut butter deliciousness.