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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.
Every month, we invite you to taste what’s truly in season by celebrating one standout ingredient. It’s a moment to get in the rhythm of the farm.
For May, we’re highlighting the tart, vibrant beauty of rhubarb. You'll recieve 1.5# Rhubarb and Prospect Jam x The Chef's Garden Rhubarb Preserves for $35.
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