Sweet Potato Hummus – 3 ways Base Recipe

Elevate your snacking experience with the innovative and flavorful Sweet Potato Hummus – 3 ways recipe. This versatile dish combines the velvety goodness of hummus with the rich, earthy flavors of sweet potatoes, creating a harmonious blend that’s perfect for any occasion. Whether you’re looking for a classic combination or craving a burst of unique flavors, this recipe has you covered. Prepare to delight your taste buds with the base recipe and two exciting variations that take hummus to new heights.

PREP TIME: 20 minutes

COOK TIME: 25 minutes

MAKES: 3 cups

BASE RECIPE INGREDIENTS:

• 400g Sweet Potato, peeled, cubed
• 1 tablespoon olive oil
• 400g can chickpeas, rinsed, drained
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 clove garlic, chopped
• Olive oil and pita bread crisps, to serve

BASE RECIPE INSTRUCTIONS:

1. Preheat the oven to 200°C /180°C fan-forced. Line an oven tray with baking paper.
2. Place the cubed sweet potatoes on the prepared tray. Drizzle them with olive oil, toss well to coat evenly, and season.
3. Roast the sweet potatoes for 20-25 minutes until they turn tender and acquire a golden hue. Set them aside to cool.
4. Combine the roasted sweet potatoes, chickpeas, tahini, lemon juice, and chopped garlic in a food processor. Gradually add warm water while processing until you achieve a smooth and creamy texture. Season with salt and pepper to taste.
5. Transfer the hummus to a serving dish. Drizzle with olive oil and garnish as desired.

CORIANDER HUMMUS WITH HONEY ROASTED CASHEWS:

• 2 tablespoons chopped coriander
• 2 tablespoons chopped honey-roasted cashews
• 1 teaspoon dried chili flakes
• 1 tablespoon pomegranate molasses
• 2 tablespoons pomegranate arils
• 1 tablespoon chopped pistachios

HUMMUS WITH POMEGRANATE MOLASSES AND PISTACHIOS:

• 1 tablespoon pomegranate molasses
• 2 tablespoons pomegranate arils
• 1 tablespoon chopped pistachios

FIRE ROASTED CAPSICUM HUMMUS WITH FETA:

• 2 tablespoons fire-roasted capsicum strips
• 40g feta, crumbled
• ¼ teaspoon smoked paprika

INSTRUCTIONS FOR VARIATIONS:

1. For the Coriander Hummus: Top the base hummus with chopped coriander, honey-roasted cashews, and a sprinkle of dried chili flakes. Drizzle with olive oil and serve with pita crisps.
2. For the Fire Roasted Capsicum Hummus: Top the base hummus with fire-roasted capsicum strips, crumbled feta, and a touch of smoked paprika. Drizzle with olive oil and serve with pita crisps.

TIPS:

• Roasting Sweet Potatoes: When cubing sweet potatoes, aim for uniform sizes to ensure even roasting. Drizzle them with olive oil and season them well before roasting. This step is crucial for enhancing their natural sweetness and texture.
• Creamy Consistency: While processing the ingredients in the food processor, gradually add warm water to achieve the desired hummus consistency. This ensures a smooth, luscious texture.
• Garnish Creativity: The garnishes play a crucial role in flavor and presentation. Feel free to experiment with different toppings, like fresh herbs, nuts, or spices, to personalize each variation.
• Accompaniments: Alongside pita crisps, consider serving the hummus with an assortment of veggie sticks, crackers, or even warm bread for a delightful pairing.

Indulge in the myriad of flavors offered by these three delightful variations of Sweet Potato Hummus. From the rich sweetness of pomegranate molasses and arils to the smoky allure of fire-roasted capsicum, each variation adds a distinct dimension to the beloved classic. Serve with pita crisps and enjoy an unforgettable snacking experience!