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 (14 oz) white beans or kidney beans rinsed (about 1 3/4 cups)
- 1 can (14 oz) chickpeas rinsed (about 1 3/4 cups)
- 1 cup precooked and peeled orange sweet potato (see note)
- 2 tbsp tahini
- 1 tsp sea salt (or more to taste)
- 1/2 - 1 tsp chili powder adjust to taste; see note
- 1/2 - 1 tsp chipotle hot sauce
- 1/4 tsp cinnamon
- 1 medium or large clove garlic sliced or quartered
- 4 - 5 tbsp freshly squeezed lime juice (zest limes first, see note)
- 1/4 cup fresh cilantro or parsley optional
- 1/2 - 1 tsp lime zest
- 5-8 ice cubes, to thin, adjust as needed
Instructions
- In a food processor, combine the beans, chickpeas, sweet potato, tahini, sea salt, ½ tsp of the chili powder, 1/2 tsp chipotle sauce, cinnamon, garlic, and lime juice. Purée until smooth, scraping down sides of bowl as needed, and adding ice, 1 cube at a time to thin. Puree more! Taste, add additional seasoning to taste, lime zest, and fresh cilantro or parsley if desired. Purée briefly to incorporate. Season with additional salt and spices to taste, if desired. Serves 4-6.
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.