Ingredients
Sweet Potatoes
- 3 small sweet potatoes
Hummus Base
- 4 tablespoons of olive oil
- 1 (15-ounce) can of chickpeas, rinsed and drained
- 4 tablespoons of tahini
- 1 garlic clove, peeled
- 1 lemon, juice and zest
- ¼ teaspoon of salt
- ½ teaspoon of cumin
- ½ teaspoon of paprika
- ½ cup of ice
Instructions
- Roast the Sweet Potatoes: Preheat the oven to 400°F. Wash and individually wrap each sweet potato in aluminum foil. Bake for 35-40 minutes until tender. Alternatively, use canned sweet potato puree or boil/steam chopped sweet potatoes.
- Cool the Sweet Potatoes: Remove the baked sweet potatoes from the oven and let them sit undisturbed for 10 minutes. Carefully unwrap, trim the ends, slice in half lengthwise, and allow them to cool completely.
- Prepare the Hummus Base: While the sweet potatoes cool, add olive oil, chickpeas, tahini, garlic, lemon juice and zest, salt, cumin, and paprika to a food processor. Pulse a few times to combine and set aside.
- Blend Sweet Potatoes: Add the cooled sweet potatoes to the food processor. Blend for 1 minute, then taste and adjust seasoning as needed. Blend an additional minute for smooth consistency.
- Add Ice and Final Blend: Add the ice and blend for 1 more minute to achieve a light, airy, and creamy texture.
- Chill and Serve: Transfer the hummus to a bowl or airtight container and refrigerate until ready to enjoy. Serve as a dip with veggies, pita, or your favorite snacks.
Notes
- Blending ice cubes or ice water in hummus creates an airy, light, and super creamy consistency—do not substitute with room temperature water.
- Roast the sweet potatoes ahead of time and store them in the fridge for up to 3 days to save preparation time.
- Letting the hummus sit overnight in the refrigerator enhances the flavor, making it even better the next day.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dip
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
