Hummus is a frequent flyer in our kitchen. It is so quick, inexpensive, portable, and nutritious – it is hard not to justify making it at least monthly.
Until we obtained a food processor we (by ‘we’ I mean Andrew; I do not have the patience) would use an immersion blender to make hummus. It was tedious, I hear, but I suppose it worked. The food processor makes this such a dream that you can quite literally pull it together in minutes and have lunch for the week.
The recipe below is our go-to and the roast sweet potato addition is one of many variations that we have tried. If sweet potato is not your thing, switch it out for avocado or roasted red peppers, and replace the cumin with cilantro or herb/spice of your preference. Or just have it naked.
1 medium sweet potato
1 can chickpeas (low sodium, if possible)
2-4 tablespoons of tahini
3 tablespoons olive oil, plus additional for serving
Zest and juice of 1 lemon
1 clove of garlic
1 teaspoon cumin (more, or less to taste)
Salt and pepper to taste
- Preheat oven to 400°F
- Poke holes in the sweet potato with a fork. Wrap in tinfoil. Bake in oven for about an hour, or until softened. Remove from foil and slice in half to permit faster cooling. Allow to cool.
- Combine chickpeas, tahini, olive oil, lemon juice and zest, garlic, cumin, and salt and pepper in a food processor. Spoon cooled sweet potato from skin into food processor. If you’re like me, you will eat the skin.
- Run on low until smooth, scraping down the sides as necessary. Don’t rush this step – I find at least 3-4 minutes provides a nice and smooth hummus. If you prefer a smoother dip, add more olive oil as desired. Serve in a dish with a dash of olive oil and a sprinkling of cumin. Enjoy with cut vegetables and pita bread.
Adapted from Chef Michael Smith – Chef at Home