Golden Sweet Potato Hummus Recipes

Steps:

• Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 10 to 12 minutes. Transfer to a food processor.
• Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree, about 1 minute; thin with water if necessary. Season with salt and pepper and let cool; refrigerate, in an airtight container, up to 1 week. Serve with pita and crudites.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Poke holes all over sweet potatoes with a fork.
• Roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool. Cut sweet potatoes in half lengthwise.
• Combine garbanzo beans and olive oil in a blender and pulse several times to mash. Scoop flesh out of sweet potato peels and add to the blender; pulse to combine. Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt to mixture; blend until smooth, adding reserved garbanzo bean liquid as needed to make a smooth, creamy hummus.

Steps:

• Preheat the oven to 400 degrees F.
• Place the sweet potato on a rimmed baking sheet and pierce it a few times with the tip of a knife. Bake the sweet potato until tender all the way through, about 1 hour. Allow to cool slightly.
• In a small skillet over low heat, warm the oil and garlic until the garlic is lightly browned and soft, about 10 minutes. Set aside to cool.
• In the bowl of a food processor, add the cooled oil and garlic, chickpeas, almond butter, lemon juice and salt and puree until smooth. Scoop the flesh of the sweet potato into the processor and puree again until combined and smooth, adding 1 to 2 tablespoons water if needed. Remove the hummus to a bowl and stir in the za'atar, leaving a little swirl. Serve drizzled with olive oil alongside pita chips as desired.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Quarter beets and toss in a bowl with olive oil. Place on the prepared baking sheet.
• Roast in the preheated oven until a knife can be easily inserted into a beet, 35 to 40 minutes. Set aside to cool slightly.
• Place the beets in a food processor along with the beans, tahini, lemon juice, balsamic vinegar, cumin, turmeric, sea salt, and garlic. Blend until smooth, adding small amounts of reserved bean liquid if the consistency is too thick. Transfer hummus to a serving bowl.

Steps:

• Pierce potato with a fork, then place in microwave on a piece of paper towel.
• Microwave on high until very soft, 4 to 6 minutes.
• When cool enough to handle, cut in half.
• Using a spoon, scrape flesh into a bowl.
• Mash with a fork until smooth.
• Stir in hummus, garlic and cumin.
• Taste and add salt and pepper, if needed.
• Spoon into a serving bowl and sprinkle with onion.
• Dip will keep well, covered and refrigerated, up to 2 days.
• Sprinkle with onion just before serving.
• Excellent with celery sticks, toasted pita triangles or bread sticks.

Steps:

• Position a rack in the center of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Pierce the sweet potatoes a few times with a fork, then place on the prepared baking sheet. Roast for 40-45 minutes, or until the potatoes are soft and cooked through. Remove from the oven and let sit for 15 minutes, or until cool enough to handle.
• Add the chickpeas, tahini, olive oil, garlic, lemon juice, salt, cayenne, paprika, cumin, and coriander to a blender. Slice the potatoes in half lengthwise and use a spoon to scrape the flesh into the blender. Blend on high speed until smooth, 3-5 minutes.
• Transfer the hummus to a serving bowl and use a spoon to make a swirl pattern. Sprinkle with the sesame seeds and paprika, then drizzle with the olive oil. Serve with vegetables or pita bread and cucumber celery juice.
• Enjoy!