This recipe was developed from a dish I did with the kids where I volunteer. I made a sweet potato mash that they just loved and couldn’t seem to get enough of.
I was making some cookies for my dogs and had some sweet potatoes left over and thought I would work with some of the ingredients from the mash to come up with a hummus I thought both kids and adults would like.
Is it still considered hummus if there’s no garlic, it’s a bit sweeter and is made with sweet potatoes?
I don’t know.
But it tastes good! Especially with pear wedges and veggie sticks. And I think it would make a nice spread for a sandwich with some sliced apples on top.
Sweet potatoes are nutritional powerhouses!
They’re high in vitamins A and C and also contain manganese, vitamin B6, potassium and are a good source of fiber.
sweet potato and ginger hummus
the maple syrup and carrot add a nice bit of sweetness to this hummus!
14 oz. can of chick peas, rinsed and drained
1 large sweet potato, roasted with the skin on (remove the skin after roasting, it removes easily with a knife or you can just peel it off with your hands)
1 carrot steamed till soft (save the water to add to the hummus if it’s too thick)
2 tbsp olive oil
1 tbsp lemon juice
zest of 1 lemon
1/2″ knob of fresh ginger, grated or 1 1/2 tsp ground ginger (you can add more or less. I added a bit more because I like mine spicy!)
1 tsp maple syrup
pinch of sea salt
- add the carrot, olive oil, maple syrup, lemon juice, lemon zest, ginger and salt to your food processor and pulse until well mixed
- add the chickpeas and process until smooth
- cut the sweet potato into rough chunks and add it to the chickpea mixture, again process until smooth (if necessary, add some of the carrot water to thin it out if it’s too thick)
Store in an airtight container.