I’ve been wanting to make homemade hummus for a while now but wasn’t sure which direction to go in. My friend Lauren Pou made some one night that had sweet potato in it. It was delicious and the sweet potato adds flavor and keeps it moist without tons of olive oil. I mean the girl has super toned legs and glowing skin… I’ll have what she’s having. Thanks Pou for the idea!
1 can of chickpeas
1 sweet potato
Dump the chickpeas in a colander and rinse all that weird liquid they come in off.
Preheat oven to 350 degrees.
Slice the sweet potato in half and place flesh side down on a pan lined with foil. Drizzle a little olive oil. Bake at 350 degrees for 30 minutes or so to soften the potato.
Meanwhile, do a rough chop of about 4-5 cloves of garlic.
After the sweet potato is done, chop it up into chunks.
Get your olive oil and salt handy.
Now let’s move everything into the food processor. A blender works too. You might have to do this in batches. Add sweet potato chunks, chickpeas, garlic and salt to each batch. Add 1-2 tablespoons as needed to blend.
This is kind of a process and depending on your mixing device might take some patience.
Do a little taste test after you mix your batches and see if it needs salt or olive oil.
Once your satisfied with the taste it’s time to serve!
I served my sweet potato hummus with garlic naan. Yum!
Works great as an appetizer and will keep in the fridge for a few days if you don’t finish it all.
Can’t wait to try this recipe. You’re a cookin’ gal! Really enjoy receiving your new posts.
Love, Aunt Teri
This one is definitely a keeper! I just had some leftover hummus for lunch. Hope you enjoy!! Love you!