Sweetpotato Hummus
This dip recipe uses beautiful orange sweetpotatoes and warm, bright spices to bring a wonderful sweetness to a classic hummus.
Ingredients
- 1½ lb California sweetpotatoes
- 3/4 cup California extra virgin olive oil
- 2½ tsp kosher salt divided
- 15 oz canned chickpeas
- 1½ tsp ground coriander
- 1 tsp paprika
- ½ tsp garlic powder
- 1 TBSP lemon juice
- 1 TBSP tahini
- 1 TBSP California extra virgin olive oil
- ½ cup labne
- 1 TBSP cilantro chopped
Instructions
- Preheat oven to 425℉ (225℃). Line a baking sheet with foil.
- Peel sweetpotatoes and cut into large, even chunks. Arrange on the baking sheet, and drizzle with 1 TBSP of olive oil and the 1½ tsp of salt, and toss well. Roast in the oven for about 20 minutes, flipping halfway through, until caramelized and soft. Remove from the oven and let cool.
- Place the chickpeas in a food processor with the remaining 1 tsp of salt, coriander, paprika, garlic powder, lemon juice, tahini and about half the olive oil and blend. Pulse to start, then run on low to start to puree. Add the sweet potato and remaining olive oil and blend until smooth, scraping down the sides as needed.
- To plate, use the back of a large spoon to scoop a dollop of sweetpotato hummus up, then swipe in a petal shape on a plate. Get creative with alternating rows of hummus and labne, or petals of each. Finish with a drizzle of olive oil and the chopped cilantro.
Nutrition
Calories: 671kcalCarbohydrates: 51gProtein: 11gFat: 48gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 33gTrans Fat: 0.003gCholesterol: 1mgSodium: 1854mgPotassium: 800mgFiber: 10gSugar: 8gVitamin A: 24197IUVitamin C: 8mgCalcium: 129mgIron: 3mg
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