Sweet Potato Hummus

by becky
Created
From the cookbook America's Test Kitchen: More Meditteranean

Ingredients

  • 1 pound sweet potatoes, unpeeled
  • 3/4 cup water
  • 1/4 cup lemon juice (2 lemons)
  • 1/4 cup tahini
  • 2 tablespoons extra-virgin olive oil, plus extra for drizzling
  • 1 (15-ounce) can chickpeas, rinsed
  • 1 small garlic clove, minced
  • 1 teaspoon paprika
  • 1 teaspoon table salt
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper

Directions

  1. Prick sweet potatoes several times with fork, place on plate, and microwave until very soft, about 12 minutes, flipping halfway through microwaving. Slice potatoes in half lengthwise, let cool, then scrape sweet potato flesh from skin and transfer to food processor; discard skin.
  2. Combine water and lemon juice in small bowl. In separate bowl, whisk tahini and oil together.
  3. Process sweet potato, chickpeas, garlic, paprika, salt, coriander, cumin, cinnamon, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down sides of bowl. With processor running, add lemon juice mixture in steady stream. Scrape down sides of bowl and continue to process for 1 minute. With processor running, add tahini mixture in steady stream and process until hummus is smooth and creamy, about 15 seconds, scraping down sides of bowl as needed.
  4. Transfer hummus to serving bowl. Cover with plastic wrap and let sit at room temperature until flavors meld, about 30 minutes. (Hummus can be refrigerated for up to 5 days; bring to room temperature before serving and stir in 1 tablespoon warm water to loosen hummus texture if necessary.) Drizzle with extra oil before serving.