Sweet Potato Curry Hummus

Sweet Potato Curry Hummus (makes about 3 cups)


2 cups chickpeas, cooked
1 medium sweet potato
(should end up with 3/4 to 1 cup after it’s roasted)
2 to 3 cloves garlic, chopped
3 tbsp peanut butter
3 tbsp lemon juice
approximately 10 tbsp reserved chickpea liquid, or water
1 tsp salt
2 tsp curry powder
Instructions: Start by roasting your sweet potato. Preheat your oven to 400°F or so, and then either: (a) peel
and dice your sweet potato, toss in a little bit of oil, salt, and pepper, and then spread out on a parchment
paper‐lined baking sheet; or (b) leave your sweet potato unpeeled, poke a few times with a fork, and put it on
your baking sheet whole. Bake until the flesh is very soft (at least 30 minutes, possibly more), then
remove from oven. If using the unpeeled method, wait for the sweet potato to cool, and then scoop
out the flesh, discarding the peel. Now simply whip everything together in a food processor, adding
reserved chickpea liquid/water a little at a time until you reached your desired consistency.
Garnish with crushed peanuts and cayenne powder if you’re being fancy, or not if you’re being lazy.

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