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Spiced Sweet Potato Hummus
Cooked sweet potato lends a little creaminess and sweetness to this hummus-like dip. The lime juice lends a fresh tang, and there’s just enough chili powder and cinnamon to give it flavor without too much kiddo-offending spice!
Ingredients
- 1 can kidney beans rinsed (about 1 3/4 cups)
- 1 can chickpeas rinsed (about 1 3/4 cups)
- 1 cup precooked and peeled orange sweet potato (see note)
- 2 tbsp tahini
- 1 tsp sea salt
- 1/2 - 1 tsp chili powder adjust to taste; see note
- 1/4 tsp cinnamon
- 1 medium or large clove garlic sliced or quartered
- 4 –4½ tbsp freshly squeezed lime juice
- 1 –3 tbsp water as needed to thin
- fresh cilantro or parsley optional
Instructions
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In a food processor, combine the kidney beans, chickpeas, sweet potato, tahini, sea salt, ½ tsp of the chili powder, cinnamon, garlic, lime juice, and 1 tablespoon of water. Purée until smooth, gradually adding remaining water as desired to thin dip, and scraping down sides of bowl as needed. Add fresh cilantro or parsley if desired, and purée briefly to incorporate. Season with additional salt and spices to taste, if desired. Serves 4-5.
Recipe Notes
Sweet Potato Note: Prebake your spuds! Keep whole and unpeeled, just give a quick wash. Then, place on a baking sheet lined with parchment paper. Bake at 425/450 for 40-60 minutes (baking time varies based on size of spuds). Bake more than you need at a time, keep extras refrigerated for 4-5 days to use in other dishes - like salads, soups, pasta sauces, and more. Spice Note: Use a good quality chili powder that isn’t too hot. If you aren’t sure of the heat intensity, start with a lesser amount, and then add more if desired. Our kids like this with 1/2 tsp of chili powder, but you may want to add more. You can also substitute a chipotle powder or chipotle hot sauce, to taste.