We are big hummus fans in our house. But there’s a anotehr version of the traditional hummus that I think is just a little bit better, that is a bit different.
I first tasted this a few years ago at some friends’ place, and honestly I was shocked how delicious this was and couldn’t imagine mixing sweet potato with hummus ever.
I’m happy I tried it, and have ever since always made hummus with sweet potato myself. So this is my take on this recipe.
The sweet potato gives that added sweetness and flavour, perfect for topping on your bread, in a sandwich or just to dip crackers in !
The Sweet Potato Hummus is great on home baked buns like the:
If you love dips you might also like the:
Make a big healhty vegetable platter with all these amazing dips !
Makes 500-600 ml (2 - 2.5 cups)
- 2.5 dl dry chickpeas (1 cup)
- 1 sweet potato
- ½ cup olive oil
- 4 tablespoons roasted sesame seed oil
- 5 cloves of garlic
- 2 teaspoons paprika
- 2 teaspoons cumin
- Juice from 1-2 lime
- Salt and pepper to taste
- 1 teaspoon baking soda (x 2)
- Icecold water as needed for desired texture
What you will need
- 1 measuring cup
- 1 big bowl
- A strainer
- 1 pot
- Clean kitchen towel
- Baking paper or silicone mat
- A fork
- A grater
- Spoons to measure
- A blender or stick blender
- Put the dried chickpeas in a big bowl. Fill the bowl with water to soak the chickpeas. Fill up with at least twice the amount of water as the chickpeas will double in size when soaked. Add in the baking soda. Let soak for AT LEAST 1-2 days in the fridge, change water once a day.
- Strain the water over the sink and rinse them. Transfer to a pot with water so they’re fully covered. Add a teaspoon salt and baking soda, and let simmer for about 1 hour 20 minutes to 1 1/2 hour, or until the chickpeas are completely cooked and soft in the middle.
- Take the sweet potato and poke a few holes in it with a fork. But on baking paper and bake in the oven on 180 c (350 F) for one hour on normal setting, while the chickpeas are boiling.
- When they chickpeas has boiled strain them for water over the sink and wash until cold. Put on a clean kitchen towel, fold the towel over the chickpeas and roll gently to get off the skin. Separate the skins from the peas discarding the skins.
- Take out the sweet potato and let cool until safe to handle with your hands. When safe to handle then open the skin and scrape out the soft sweet potato with a spoon and put in a bowl. Add the chickpeas, olive oil, sesame seed oil, garlic cloves, paprika, cumin and juice from one lime.
- Blend until it has a smooth texture. If you need more liquid add in some ICECOLD water sparingly while blending, until you have reached your desired texture.
- Transfer the hummus to a mason jar, glass jar or other tupperware storage of your liking and store in the frigde.