This sweet potato hummus recipe puts leftover sweet potatoes from dinner to good use!
My daughter will a eat lot more raw vegetables when dipped in something. I can go crazy trying to make her eat veggies at dinner time, but if she can use them to dip, she devours them. She also doesn’t like potatoes or sweet potatoes unless they are fried; she’s a total southern kid.
So, on a whim, I made sweet potato hummus with leftover oven-roasted potatoes from the night before. What I found is that not only did it mask some of the chickpea flavor of a traditional hummus, but that it added a sweetness she really enjoys.
This is a dip I don’t feel guilty letting her eat by the spoonful! It’s loaded with protein, omega-3s, fiber, and beta-carotene—just to name a few benefits.
- 2-3 medium sweet potatoes, peeled and cut into small pieces
- 1 can (14 ounces) chickpeas, drained and rinsed
- Juice of 1 lemon
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 clove garlic, chopped
- Coarse salt and ground pepper
- Whole-wheat pita and veggies such as carrots, celery, red pepper, and broccoli
- Set a steamer basket in a large pot. Fill with enough water to come just below the basket, and bring to a boil. Add the sweet potatoes, reduce to a simmer, cover, and cook until tender, 10 to 12 minutes.
- You can also use leftover oven-roasted sweet potatoes, and skip step 1. Transfer the potatoes to a food processor or blender.
- Combine the chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree for about 1 minute, thinning with water if necessary. Season with the salt and pepper to taste, and let cool. Refrigerate in an airtight container for up to 1 week.
- Serve with pita and crudités.