Meet my new favorite snack, spicy sweet potato hummus! It’s brilliant orange and bursting with flavor, both savory and sweet. I’ve been eating it with everything: pita wedges, bite-sized vegetables, toasted bagels and quesadillas.
I’m pleased to share photos of this vegan recipe with you all, which is the first of my monthly contributions to One Green Planet. One Green Planet is “the online destination for the ecologically ethical generation” and a great resource for vegan recipes from chefs and food bloggers alike. While I certainly don’t believe that a vegan diet is right for everyone (and I do love my cheese), I fully support anyone’s commitment to consuming less meat and animal products. I hope my recipes can help in that regard.
Whether you’re a vegan, vegetarian or self-professed carnivore, I’ve posted several savory sweet potato recipes you’ll love. This sweet potato chili is my end-all, be-all vegetarian chili recipe. It’s so good that I don’t even want to try any others. Then there’s my recipe for sweet potato fries, which includes my tips for attaining crispy fries. I’m so excited that sweet potatoes are in season that I’ve been snacking on sweet potato fries the past two nights in a row!
Just in case those aren’t enough to satisfy your sweet potato tooth, I also have an easy recipe for baked rosemary and parmesan sweet potatoes and killer sweet potato enchiladas over here. For even more, check out Naturally Ella—Erin is a fellow sweet potato fanatic and is always coming up with interesting ways to serve them.
I want to know: what is your favorite way to eat sweet potatoes?
- 2 medium sweet potatoes
- 3 tablespoons olive oil
- 2 cups cooked chickpeas (or one can of chickpeas, rinsed and drained)
- 3 tablespoons tahini
- 3 cloves garlic, peeled
- juice of 1 lemon
- zest of 1/2 lemon
- ground sea salt, to taste
- 1 1/2 teaspoon cayenne pepper (start with less, season to taste)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- Preheat oven to 400 degrees Fahrenheit. Bake the sweet potatoes on the middle oven rack or in a baking dish for 45 minutes to an hour. They should yield to a gentle squeeze when they’re done baking.
- While the sweet potatoes are cooling, toss all of the other ingredients into a food processor (if you’re sensitive to spice, you may want to save the spices for last and add them to taste). Once the sweet potatoes have cooled enough to handle, use a knife or your fingers to peel the skin off of them. Add the sweet potatoes to the food processor.
- Blend well, and serve! I garnished mine with a light sprinkle of cayenne pepper and sesame seeds.
- Based on recipes by My New Roots and Whole Family Fare.
- This recipe yields 3 to 4 cups of hummus (a lot!).
- Strangely, the hummus tasted a lot spicier on the first day, but mellowed out overnight. Please add the spices slowly and taste as you go to suit your preferences. If your hummus tastes too spicy at first, just refrigerate it for a day and try it again—it should be just right!