Name: Sweet Potato Hummus
Ingredients: 1 garlic clove, (chopped); 1 1/2 cups cooked chickpeas or 1 (15-ounce) can, (drained and rinsed); 1 cup mashed sweet potato (from 1 baked medium sweet potato); 1 tablespoon fennel seeds; 1 teaspoon ground cumin; 2 teaspoons white or yellow miso; 3 tablespoons tahini; 1 teaspoon freshly squeezed lemon juice; 1 teaspoon balsamic vinegar; 1/2 teaspoon freshly ground black pepper; Salt to taste

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How this works

Sweet Potato Hummus

This recipe calls for miso, which adds a certain richness to the hummus.

Course: Dip

Keyword: hummus, sweet potato

Servings: cups

Calories: 209kcal

Author: Jenné Claiborne

Ingredients

1 garlic clove, chopped
1 1/2 cups cooked chickpeas or 1 (15-ounce) can, drained and rinsed
1 cup mashed sweet potato (from 1 baked medium sweet potato)
1 tablespoon fennel seeds
1 teaspoon ground cumin
2 teaspoons white or yellow miso
3 tablespoons tahini
1 teaspoon freshly squeezed lemon juice
1 teaspoon balsamic vinegar
1/2 teaspoon freshly ground black pepper
Salt to taste

Instructions

Place garlic in a food processor, and blend until it is minced. Add remaining ingredients and blend until very smooth and creamy. Adjust any of the seasonings, and add salt to taste.
Serve hummus with raw vegetables, chips or bread. It can also be added to sandwiches and salads. It will keep fresh in the refrigerator for up to seven days.