Spiced Sweet Potato Hummus
Photo by Nea Arentzen
- Serves
- about 3 cups
- Prep Time
- 30 Minutes
- Cook Time
- 15 Minutes
This sweet potato hummus was inspired by the one on the menu at Miss Ada in Brooklyn, which you can also get at their sister spots Nili and their newly opened bakery, Thea. It's very straightforward and easy; roasted sweet potato are blended with chickpeas, tahini, and lemon juice, along with unsuspecting spices like nutmeg, cinnamon, and cumin. Although the hummus is delicious on its own, my favorite part is the creme fraiche, sliced almonds, and paprika oil on top (the same toppings as Miss Ada's!).
Ingredients
- 6 cup 1-inch sweet potatoes cubes (2 large)
- 2 tablespoon extra virgin olive oil plus more for drizzling
- 2 1/2 teaspoon Diamond crystal kosher salt plus more to taste
- 14 ounce canned chickpeas, drained and rinsed
- 3/4 cup tahini
- 1/4 cup freshly sqeezed lemon juice
- 3 garlic cloves
- 1/4 to 1/2 teaspoon freshly ground nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cumin
- 5 tablespoon water
- 4 to 6 ice cubes
- 1/2 teaspoon paprika
- 2 tablespoon creme fraiche
- sliced almonds for garnish
- parsley for garnish (optional)
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Directions
- Step 1
Preheat the oven to 400ºF. Toss the sweet potato cubes with a drizzle of olive oil and a sprinkle of salt. Roast until fork tender, 25 to 30 minutes.
- Step 2
In a food processor of blender, combine the roasted sweet potatoes, chickpeas, tahini, lemon juice, garlic, salt, nutmeg, cinnamon, cumin, and water. Puree until smooth, about 1 minute. With the mixer running, drop in the ice cubes one at a time and blend until super smooth and fluffy, another 2 to 3 minutes. Season to taste with more salt, as needed.
- Step 3
In a small bowl, combine 2 tablespoons of the olive oil with the paprika. In a separate small bowl, mix the creme fraiche with 1 teaspoon water at a time until it falls from a spoon.
- Step 4
Serve the hummus with creme fraiche, paprika oil, and sliced almonds on top. Garnish with parsley, if desired. Serve with pita.