Sweet Potato Hummus Recipe

Photo courtesy of Graham Browning

Photo courtesy of Graham Browning

By Graham Browning

We’ve all seen it. The hoards of students flocking to the salad bar for that one condiment that seems to have exploded into the American diet — hummus. This traditional Middle Eastern dip is full of healthy fats (that can actually help you lose weight by decreasing inflammation), protein, and vitamins.

Regular hummus can sometimes get boring, though. I have a twist. What makes this recipe even better is the addition of sweet potato and hearty spices. I’m a sucker for sweet potatoes. And, apparently, so is about 78% of the Furman population. Watch out when the dining hall has these orange tubers. People go crazy. They add a beautifully smooth texture to this sometimes chunky spread. It’s so easy to make, and it keeps in the refrigerator forever.

So, when you’re craving hummus, and it just happens to be an inconvenient time to drag yourself to the overcrowded salad bar, whip this up!

1 3/4 cups chickpeas/garbanzo beans (1 15 oz can)

1 small sweet potato roasted and peeled (you can even microwave it), cut into chunks

1/4 cup tahini (paste made from sesame seeds, available in any grocery store)

1 Tbs lemon juice

2 cloves garlic, roughly chopped

1 Tbs olive oil

1/2 tsp cinnamon

1/2 tsp coriander

1/4 tsp turmeric

1/4 tsp paprika

1/4 tsp cardamom

1/4 tsp cayenne pepper

2 tsp cumin

1/4 cup sliced almonds

Rinse and drain chickpeas. In a food processor, combine chickpeas, tahini, lemon juice, garlic, and olive oil. Process until a rough paste is formed. Add sweet potato, spices, and a generous sprinkling of salt and pepper. To serve, top hummus with a touch of olive oil and almonds for a hint of crunch.

Categories: Diversions

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