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In the realm of plant-based delights, sweet potatoes emerge as unsung heroes, bringing a natural sweetness and robust character to every dish. Now, imagine this versatile root vegetable blending seamlessly into the world of hummus, creating a symphony of tastes that will elevate your palate and redefine your snacking experience.
1 medium sweet potato, roasted and diced
1 tbsp extra-virgin olive oil, plus more for garnish
½ cup canned chickpeas, drained and rinsed
1 large garlic clove, roughly chopped
2 tbsp tahini
2 tbsp lemon juice
½ tsp ground coriander
½ tsp ground cumin
2 tsp water
Salt and pepper, to taste
Drizzle with chili crunch, if desired
Combine the roasted sweet potato, chickpeas, garlic, tahini, lemon juice, salt, coriander cumin and water into a food processor.
Process until combined, scraping down the sides of the bowl as needed.
Add more water, if desired, for a creamier hummus.
Transfer to a bowl and drizzle with additional olive oil and chili crunch.
Serve with raw vegetables or pita.
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