Daily Recipe: Spicy Sweet Potato Hummus
Who doesn’t love hummus? It’s the perfect the healthy, filling snack (in our opinion). And if you haven’t tried making it yet, here’s your chance. If you have a food processor, you’re set. This recipe is a twist on your everyday hummus, using sweet potato and unique spices to amp up the flavor.
Before we get to the recipe, here’s a little background on this favorite dish.
Hummus is an Arabic and Greek dish that is traditionally made from cooked chickpeas, tahini, lemon juice, garlic and spices. Fun fact – the word hummus means chickpeas in Arabic.
Rumor has it that hummus is one of the oldest known prepared foods with a long history in the Middle East stretching back to antiquity. Turns out that its true historical origins are unknown.
What we do know is that chickpeas have been a human food item for over 10,000 years. It was used as a food item in Palestine before 4000 BC. It was one of the earliest crops cultivated in Mesopotamia and was a common street dish in Rome. Chickpeas were so popular that the famous Roman orator, Cicero, was named for an ancestor who had a wart on his nose shaped like a chickpea.
Food has such a fascinating history.
Now that you can drop some sweet hummus and chickpea knowledge, we’ll get back to the recipe. This hummus is great to enjoy with pita and veggies or you can use it as a spread for sandwiches. Happy eating!
Spicy Sweet Potato Hummus
From: Cookie & Kate
- 2 medium sweet potatoes
- 3 Tbsp olive oil
- 2 cups cooked chickpeas
- 3 Tbsp tahini
- 1/4 cup sautéed red onion (or 3 cloves garlic)
- Juice of 1 lemon
- Zest of 1/2 lemon
- Ground sea salt, to taste
- 1 1/2 tsp cayenne pepper
- 1/2 tsp smoked paprika
- 1/4 tsp cumin
You’ll need to make the chickpeas first. First thing you’ll have to do is soak them overnight, about 12 hours. A teaspoon of baking soda will help aid the soaking process. After soaking, drain and transfer to a large cooking pot. Cover with water and bring to a boil. Cover and allow to simmer for approximately one hour. Drain and allow to cool for 15 minutes.
Preheat oven to 400 degrees F. Bake the sweet potatoes on the middle oven rack or in a baking dish for 45 minutes to an hour. They’ll be soft when they’re done baking. While the sweet potatoes are cooling, toss all of the other ingredients into a food processor. Once the sweet potatoes have cooled enough to handle, use a knife or your fingers to peel the skin off of them. Add the sweet potatoes to the food processor.
Blend well and serve. You can garnish with a light sprinkling of cayenne pepper and sesame seeds.