sweet potato hummus.


I like to think of hummus as the secret weapon of healthy eating. You wouldn’t know it’s a high-nutrient protein-powerhouse for its bright flavour, and creamy texture. It’s even vegan!
I had my fair share of struggles making my own hummus going through several “easy” and “idiot-proof” recipes. Ok, without a food processor this idiot managed to end up with dry and chunky pseudo-hummus. Not gonna lie, I still ate it pretty happily.

Honestly, the trick that worked best for me is definitely labour-intensive, but it does mean ending up with way creamier hummus (even with a mere magic bullet or soup blender). You’re gonna wanna shuck the chickpeas out of their little skins. Do it in front of the TV, it’s not the most thrilling task.

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I recommend just making a classic hummus first off to get a little comfortable.

1 can of chickpeas
2 tbsp tahini
2 tbsp EVOO
1 lemon (juice and zest)
2 cloves of garlic

Blend the chickpeas into a paste. Next, toss the rest of the ingredients in a magic bullet or use a soup blender. You may need to do it in several rounds if you can’t fit all the ingredients in one go.


1 can of chickpeas
2 tbsp tahini
2 tbsp EVOO
1/3 cup sweet potato (boiled and cooled)
2 cloves of garlic
chipotle hot sauce (I like 5 dashes, but do it to taste)
2 tsp. BBQ spice

Make the sweet potato hummus just like the basic hummus.

Hummus is so versatile you can easily mix up your own flavour combos. I love to add dill and extra lemon. At Le Pain Quotidien in London I had a tartine with beet hummus, goat cheese, roasted veggies and basil oil. It was phenomenal. Mix up your own combo and serve with crudités and warm pita brushed with olive oil for friends on a hot summer night.


One thought on “sweet potato hummus.

  1. Pingback: pump(kin) up your hummus. | thecherriesontop

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