Description

Creamy and savory with a hint of sweetness, this roasted sweet potato hummus is the dip you didn’t know you needed. It’s a little smoky from the roasted garlic and spiced with zaatar & paprika. You’ll get a flavor bomb in your mouth with every bite.

Ingredients

1 medium sized sweet potato, roasted

1 15.5oz can of chickpeas, drained and rinsed

3 cloves of garlic, roasted

1/4 cup tahini

1 teaspoon zaatar+more for garnish

1 teaspoon smoked or sweet paprika + more for garnish

1/2 teaspoon red pepper flakes

1/4 cup olive oil + more for drizzling

Juice of 1 lemon

2-3 tablespoons cold water (or use reserved liquid if chickpeas were home-cooked)

1 teaspoon Kosher salt + more to taste

1/2 teaspoon cracked black pepper

2 tablespoons pistachios, chopped for garnish

Instructions

Heat the oven to 425°F. Prick 1 large sweet potato all over with a fork. Place on a baking sheet lined with aluminum foil. Drizzle garlic cloves, skin on, with olive oil, and rub to coat. Place on a baking sheet with the sweet potato and place in the oven. After the sweet potato and garlic have been baking for about 25-30 minutes, remove the garlic. Continue baking the sweet potato for another 20-30 minutes until the sweet potato is fork tender Let cool.
To a blender or food processor add the chickpeas, tahini, and garlic and purée in a food processor until they look like a gritty paste. Squeeze garlic out of their skin. Throw away the skin.
Scoop out the flesh of the sweet potato into the food processor and add all of the seasonings. Start the processor and add oil. Puree for 3-5 minutes, or until smooth. Add 2- 3 tablespoons of cold water to thin the mixture out if needed.
Add more salt and pepper to taste if needed.
Spread hummus in a thin, even layer on a large plate or add to a bowl and drizzle with more olive oil, zaatar, paprika, and chopped pistachios. red pepper flakes. Add summer salad around the platter and enjoy!

Prep Time: 15
Cook Time: 60