Anyone who knows me can tell you that I’m absolutely obsessed with hummus! It’s such an easy and delicious source of plant based protein, and its possibilities are endless. It’s great as a sandwich spread, atop a bowl of quinoa with roasted veggies, or as a dip for raw vegetables and crackers!
Though I love classic hummus, the addition of roasted sweet potatoes and smoked paprika takes this one to the next level. It’s creamy and delicious and has a slight sweetness that perfectly compliments the tangy bold flavor of chickpeas, lemon and tahini. It also gives it an extra boost in healthfulness since sweet potatoes are packed with vitamin A, vitamin C and loads of antioxidants.
It would be a perfect snack to put out on Thanksgiving day as it is a lovely orange color that perfectly captures the nature of autumn!
for the hummus
ingredients: 1 sweet potato, 1 cup of chickpeas (canned is fine, but make sure to rinse them before using!), sea salt, tahini, 1 lemon, olive oil, smoked paprika, and 1 clove of garlic.
to prepare: preheat oven to 400 degrees. wash sweet potato and gently pierce its skin in several places. roast it in the oven for about 45 minutes or until its soft at the center. add chickpeas, 1/4 cup of tahini, juice of 1 lemon, 1 clove of smashed garlic, 1 tsp. of smoked paprika, and the sweet potato (skin on OR off is fine) to the food processor. while it’s running, add 1/4 cup of olive oil in a thin stream. add sea salt to taste. transfer to a serving bowl and top with a drizzle of olive oil, sesame seeds, and a light dusting of smoked paprika. Enjoy!