I’ve been experimenting more and more with naturally bright and bold colors and flavors. This purple sweet potato hummus (which came out surprisingly pink!?) is the perfect balance of salty and sweet, and perfect for dipping your favorite veggies!
- 1 1/2 cups chickpeas (cooked)
- 2 cloves garlic (roasted)
- 1/2 cup purple sweet potato (roasted)- add more for a darker purple color, just balance with more olive oil to keep the consistency even.
- Juice of 1 lemon
- 1/4 cup tahini
- 2 Tbsp olive oil
- 2 Tbsp cool water
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp lemon zest
Start by preparing your chickpeas. If you’re in a pinch you can always use canned chickpeas (drain and rinse them really well), but I really find that cooking dried chickpeas makes a huge difference in flavor. I have made them in my crockpot as well as in my Instant pot with great success and results!
Wash your purple sweet potato and cut into several pieces. Roast in the oven along with your 2 cloves of garlic at 400° for approximately 15 minutes, until soft.
Put your chickpeas, tahini, and lemon juice, and olive oil in the food processor and blend/process for 1 full minute.
Add your roasted sweet potato, garlic, water, cumin, paprika, and salt to the food processor and blend/process again for an additional 1-2 minutes. If you haven’t achieved a creamy consistency, add more cool water, 1 Tbsp at a time and continue to blend.
Transfer to a small serving bowl and serve with your favorite fresh veggies!