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Thursday
Mar082012

blissful eats with tina jeffers: Smoky sweet potato hummus 

I don’t always feel like cooking.  Most nights in my house I have to cook several different meals to suit everyone’s taste and dietary needs.  The night is a huge triumph when I get to make one dish that we can all share.  Unfortunately my husband and son are able to eat a lot of foods that aren’t kind to my waistline so on nights when I want to eat lighter and I don’t have much motivation to cook I turn to simple dishes that I can keep in the fridge and have dinner made in a snap.  I love the versatility of hummus, it’s great with pita chips or raw veggies but also makes a great basis for a wrap, veggie sandwich or quesadilla and I try to always have some on hand for a quick meal.    

This is a slight departure from the usual recipe, I added roasted sweet potatoes for some added fiber and nutrition.  Sweet potatoes get their beautiful orange hue from an abundance of beta-carotene, which benefits eye health and immunity.  I roasted the potatoes whole and then add them to the rest of the ingredients.  Chipotle peppers are the perfect addition to sweet potatoes resulting in a rich, sweet uniquely flavored hummus like you’ve never tasted.  I threw a few potatoes in the oven one night while I was cooking dinner and then threw this together in a matter of minutes for lunch the next day.  If you are pressed for time you can cook them in a pan of boiling water until tender but roasting caramelizing the natural sugars in the sweet potatoes and gives the hummus a depth of flavor that you will miss otherwise.  At first I was worried that I wouldn’t be able to eat it all since the recipe makes a generous amount but I’m down to my last few tablespoons.  Time to get back in the kitchen and make another batch!  Visit me at www.scalingbackblog.com for more recipes! 

 

Smoky sweet potato hummus 


Ingredients:

Makes 4 cups

1 pound sweet potatoes (roughly 2 medium)

 

1 can chickpeas, drained and rinsed

1 teaspoon chopped chipotle chili, canned in adobo sauce

1 garlic clove chopped

2 tablespoons fresh lime juice

2 tablespoons olive oil

2 tablespoons tahini

course sea salt and freshly ground pepper

 

Method:

Pre-heat the oven to 350 degrees.

Pierce potatoes several times with a fork; place on a foil lined baking sheet.  Bake for 1 hour or until tender.  Cool slightly, then peel and add to the bowl of a food processor.  Add chickpeas, lime juice, tahini, olive oil, chipotle and garlic.  Puree until smooth and thin with up to 2 tablespoons of water if necessary.  Add ¼ teaspoon salt and season with pepper.  Refrigerate for up to 1 week in an airtight container.  Garnish with additional olive oil and smoked paprika before serving.

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Reader Comments (18)

Thank you so much for this. This looks SO SO good. I always enjoy reading your blogs and Erins to. -Kathy Is it OK to share this?

March 8, 2012 | Unregistered CommenterKathy Wilson

Adding this to my hummus rotation, can't wait!!

March 13, 2012 | Unregistered Commenterrobyn

Hello, this looks like a lovely dish. One suggestion though--your choice of color for the type makes it very hard to read your post. Perhaps you could use a darker color? Just a suggestion. . . .

March 13, 2012 | Unregistered Commenternorthwest

Genius. I never would have thought to make sweet potato hummus. Thank you so much. I shall try it this weekend and am very happy about it.

March 13, 2012 | Unregistered CommenterTanya Chasse

where is the humus in this recipe?

March 15, 2012 | Unregistered CommenterQuinnPiePiw

Where is the Humus in this Recipe? And when do you add it in?

March 15, 2012 | Unregistered CommenterQuinnPiePie

This recipe looks yummy. I think I need to give it a try.

How to Make Sweet Potato Fries

I just made this, using smooth peanut butter instead of tahini since that is what I had on hand and I am soooo blissing out right now! This stuff is INCREDIBLE!!!! Try it today!!!

April 2, 2012 | Unregistered CommenterkAT gICANTE

OMGoodness! I just made this and it is incredible! I don't know if it's because I just moved to the Greek part of town and have primo Tahini, but this is seriously the best hummus I've ever had! Thank you so much. Will be making this, and checking your blog often!

April 18, 2012 | Unregistered CommenterElizabeth

Found this on Pinterest, made it and loved it, I even put it on my blog, Thanks for sharing!
http://hollieshobbies.wordpress.com/2012/04/19/pinspired-sweet-potato-hummus/

April 19, 2012 | Unregistered CommenterHollie

I"m so gonna try this.

May 29, 2012 | Unregistered Commentertara

Have always liked blogger articles, have a period of time did not come, see blogger and deliver new articles, continue to support bloggers

May 31, 2012 | Unregistered CommenterRay Ban Clubmaster

@ QuinnPiePie The recipe IS basically hummus with the inclusion of sweet potatoes. Hummus is basically, chickpeas, olive oil, garlic, tahini, etc.

June 18, 2012 | Unregistered Commenterbmits

Just made this and it has great flavor to it. Had a hard time finding the tahini as no one knew what it was or where In the store to find it. Worth the hunt to find.

September 8, 2012 | Unregistered CommenterDizz

I have to respond to the "where's the hummus in this recipe" comments. LOL - Sorry! Hummus is chickpeas! Chickpeas are smashed up and there you have it - hummus! Just add seasonings, etc. to make red pepper hummus, garlic hummus, etc.

October 30, 2012 | Unregistered CommenterKatie

Made this tonight with some gorgeous purple Japanese sweet potatoes - it was delicious! Thanks for sharing this great recipe!

Tomorrow, when my husband's not around to complain, I think I'll sprinkle some smoked paprika into it... =)

June 25, 2013 | Unregistered Commentersarah

Yesterday was the second time I tried this, as the first time I tried it, I think I didn't blend it enough. This time I threw everything except the sweet potatoes in the food processor....but I used two chipotles and two garlic cloves, as well as the juice of two lemons, which came out to about 1/3 c. I made sure to blend everything well this time.....I tweaked it more by adding 1 t, cumin and 1/2 t. Smoked paprika to the mix. My husband loved it! Told my health conscious son about it, and he is anxious to try. Thank you so much for the inspiration!

June 30, 2013 | Unregistered CommenterMara

I Like Good Food And Sport (To Be Able To Eat More Good Food Without Having Bad Conscience). I haven't tried this recipe (SMOKY SWEET POTATO HUMMUS) yet. But I hope it would be very delicious. Thanks!

March 27, 2014 | Unregistered CommenterHarriette D. Cordes

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