I was ordering a veggie wrap from a local sandwich shop recently and was offered the option of several different types of hummus, including sweet potato hummus.
First, I love that I live in an age of so much variety that I can stop into a little suburban to-go restaurant and have the option of several different types of hummus available for my sandwich.
But more importantly, I love that this little shop inspired my latest addictive snack, curry spice sweet potato hummus.
Baked, puréed sweet potato is wonderful with hummus on its own.
But then I add a bit of pure maple syrup to bring out the sweetness in the sweet potato, plus tasty spices like curry powder, cinnamon, and ginger to add tons of rich flavor.
This hummus is thick, rich, creamy, unique, slightly sweet and really flavorful.
It’s so, so good with cinnamon pita chips.
And also a tasty, slightly sweet complement to savory sandwiches.
I also love that – from chickpeas to sweet potato to almond butter to antioxidant-rich spices – this hummus is filled with nothing but healthy nutrients like detoxifying fiber, filling protein, immune-boosting beta carotene, and energizing magnesium.
And for the step-by-step instructions…
…Begin with all of these ingredients.
Then start by cooking a sweet potato.
Since it’s puréed and mixed with so many other ingredients, I use the time-saving method and microwave the sweet potato.
Just pierce the potato all over with a fork and cook until it’s tender.
When the cooked potato is cool enough to handle, slice it in half, scoop out all of the potato, and throw away the skin.
Meanwhile, as the potato is cooking, grab some chickpeas (garbanzo beans) and thoroughly rinse and drain them.
Then grab a blender or food processor (here’s the food processor I use, which has held up really well for nearly three years now) and add the sweet potato along with the chickpeas.
Also add some almond butter for richness, a bit of 100 percent pure maple syrup to bring out the sweetness of the potato, and a splash of water.
Last step: add the key seasonings that give this hummus its rich flavor: curry powder, along with cinnamon and ginger.
Also add a bit of salt.
Then puree until the hummus is smooth and creamy, and season to your taste with additional salt.
If you find that the hummus is too thick, add a bit of water, just a couple of tablespoons at a time, and puree again.
Then enjoy the hummus whenever you’re craving a rich, creamy, slightly sweet snack (it holds up well when stored in the fridge in a covered, airtight container).
It’s a satisfying and filling treat, and the curry adds such a unique, flavorful twist!