Description
I wanted something easy and fitting for an autumn gathering. I found this recipe and altered it to make it even easier to make. It is a nice combination of naturally sweet and typically savory. Serve with pita wedges, crackers, or cut veggies.
Ingredients
- 3 sweet potatoes
- 1 (15 ounce) can garbanzo beans, drained (reserve liquid) and rinsed
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- ½ teaspoon lemon zest
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon ground white pepper
- sea salt to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Poke holes all over sweet potatoes with a fork.
- Roast sweet potatoes in the preheated oven until soft
- about 45 minutes; let cool. Cut sweet potatoes in half lengthwise.
- Combine garbanzo beans and olive oil in a blender and pulse several times to mash. Scoop flesh out of sweet potato peels and add to the blender; pulse to combine. Add tahini
- lemon juice
- lemon zest
- cumin
- coriander
- white pepper
- and sea salt to mixture; blend until smooth
- adding reserved garbanzo bean liquid as needed to make a smooth
- creamy hummus.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 20 mins
Servings: 20