Recipe: Roasted Sweet Potato Hummus
We love this excuse to do something different with sweet potatoes for a holiday meal. And with a couple of seasoning suggestions, you can switch it up each time you make it.
- 2 large sweet potatoes
- 4 cloves garlic
- 2 large lemons, juiced
- 6 Tbsp. tahini
- 1 Tbsp. tamari
- 2 (15 oz.) cans garbanzo beans, rinsed well
- 3 Tbsp. water
- 1 small handful fresh parsley leaves
- 1/4 tsp. Fine Pink Himalayan Sea Salt
- Pinch of Cayenne Pepper, or more to taste
Choose a seasoning combo:
- 1 Tbsp. Park Hill Maple & Spice Pepper
- 1 tsp. Organic Ground Cumin Seeds
- 1 Tbsp. Sage & Savory Stuffing Seasoning
- 1 tsp. Ground Coriander Seeds
Preheat oven to 400 degrees. Peel sweet potatoes and cut into 1-inch chunks. Line a baking sheet with foil and lay sweet potatoes on foil in one layer. Roast until fork tender and browned, about 30 to 45 min. Stir once or twice while roasting for even browning. Remove from oven and let cool on baking sheet.
Meanwhile, wrap garlic cloves in a small piece of tin foil. Turn the oven off and place wrapped garlic in the oven for 15 min.
Transfer roasted sweet potatoes to a food processor. Add roasted garlic cloves, lemon juice, tahini, and tamari. Blend until fairly smooth. Add beans and water and blend until smooth. Add parsley, salt, and cayenne. Choose a seasoning combo (Park Hill and cumin OR Sage & Savory and coriander) and add to mixture. Keep blending until desired consistency is reached; add more water if desired to help smooth out mixture.
Serve with pita slices, veggies or bruschetta. Makes a great spread for a leftover holiday turkey sandwich.