Know everything about sweet potato Hummus

Sweet potatoes are the tubers of a morning glory vine native to Central and South America. Sweet potatoes are currently produced in Asia, North America, South America, Africa, and other warm, temperate climates. The root can be baked, fried, roasted, steamed, boiled, grilled, and more before being eaten. Roasted sweet potato gives Hummus an earthy sweetness and a creamier, smoother texture. For a hint of fire-grilled taste, try pimentón, Spanish smoked paprika, or sweet paprika for a more delicate spice. Hummus is one of the most nutritious appetizers you can serve. Hummus is a healthy and nutritious food that is strong in protein and fibre. The nicest aspect is that you can serve it in various ways. I prefer to serve it with cucumber, carrot, and celery sticks, among other vegetables. Sweet potato Hummus is a great fat-free alternative to fat-laden spreads in wraps and sandwiches.

Sweet Potatoes: How to Cook Them

Sweet potatoes should be washed well before cooking because they grow in the dirt. The root vegetables can be cooked whole in the oven, steamed, or microwaved. They can also be roasted, boiled, or fried after being sliced or chopped. The peel is edible; however, it can be peeled or cut away if desired.

Sweet potatoes can even be eaten uncooked since they lack the harmful enzyme solanine found in ordinary raw potatoes. When consumed in big quantities, raw sweet potatoes can be difficult to digest; however, when used in little amounts in recipes such as a fresh smoothie, they provide excellent nourishment without causing any pain.

This Roasted Sweet Potato Hummus is incredibly easy to make and delicious. It’s a classic hummus recipe with roasted sweet potatoes for added nutrition and a slightly sweet, toasted flavour. It’s vegan, nutritious, and bursting with flavour!

What Exactly Is Hummus?

Hummus is traditionally made using chickpeas that have been mashed or blended with lemon juice, tahini, olive oil, and garlic. Hummus dip is delicious with chips, crackers, and pitas, and it has a fresh, creamy flavour that goes well with a variety of dishes.

As Hummus has grown in popularity, we’ve seen a slew of new ingredients added to the classic recipe, including beets, peanuts, caramelised onions, black olives, and more. You can even create Hummus without chickpeas, using zucchini, cauliflower, or white beans, great for allergy sufferers.

This creamy, delectable Roasted Sweet Potato Hummus has a bit of sweetness from the sweet potato. This healthy Hummus can be used as a dip or a spread overwraps and sandwiches. Hummus is one of my favourite foods. One of the best party dips that are both healthful and guilt-free to eat. Roasted Sweet Potato Hummus is a nutritious alternative to traditional Hummus. The richness and earthiness of roasted potatoes add to the allure of this Hummus. You’ll be blown away by how delicious this sweet potato hummus is.

Hummus with Roasted Sweet Potatoes

Because you roast sweet potatoes first, this recipe takes a little longer than regular Hummus. But, oh my, is it ever worth it. Sweet potatoes make this healthful snack even healthier and more nutrient-dense, and they add incredible flavour. If you’re baking sweet potatoes for dinner, you can utilise leftover roasted sweet potatoes to save time!

Making Hummus is as simple as combining together a few ingredients in a food processor or blender. Some people remove the skins from the chickpeas before using them to make Hummus that is smoother and creamier.

Hummus with Sweet Potatoes (Ingredients)

• Sweet potatoes are a type of potato. You’ll need to bake the potatoes first and let them cool completely before making this Hummus. They’re frequently baked the night before. To bake the potatoes, spread them out on a baking sheet and bake them for 1 hour and 20 minutes at 400°F. To see whether they’re ready, puncture them with a knife; when they’re done, they should feel soft on the inside, like butter.
• Sauce made with tahini. “Sesame paste” is referred to as “tahini.” Sesame seeds should be the only ingredient in good tahini. Avoid the ones that include oils and sugars in theirs. Tahini is available in most grocery stores (typically among the nut butter) or Amazon.
• Garlic. I’m using two tiny garlic cloves in this recipe. Depending on how you feel about garlic, you can use less or more.
• Juice from a lemon. Please, keep it fresh!
• Seasonings. a pinch of chilli powder, salt, and cumin powder
• Water. Water is not required; however, it is highly suggested. It lends a light texture to the Hummus. You can experiment by trying it both with and without water to determine which one you prefer.
• Garnish. I like to top it with a drizzle of extra virgin olive oil and a sprinkling of paprika and fresh parsley. Freshly ground black pepper, toasted sesame seeds, roasted pine nuts, chopped sun-dried tomatoes, bagel spice, fresh dill, or cilantro are other options.

What Is The Best Way To Make Roasted Sweet Potato Hummus?

Roasted Sweet Potato Hummus is simple to make. All you’ll need is an excellent food processor and a skillet. To roast the sweet potatoes, use a nice cast iron skillet. The caramelised chunks of roasted sweet potato give the Hummus a lot of flavours. Slowly cook sweet potatoes in a tiny amount of olive oil until golden brown spots appear.

Then, combine the remaining ingredients in a strong food processor, along with the sweet potato. To make creamy, velvety smooth Hummus, you’ll need a study food processor.

A few recipes on the internet state that chickpeas should be peeled for smooth Hummus. But I never had a reason to use it. For me, a good food processor does the trick. You would also lose some additional fibre from chickpeas by peeling the skin.

Canned vs dried chickpeas

Dried chickpeas are widely used in India. Chickpeas are soaked overnight and then pressure cooked till soft. You may easily replace chickpeas with canned chickpeas. Drain chickpeas thoroughly and set aside some liquid to use in the Hummus.

Helpful Hints and Tactics

• Sweet potatoes should be cooked thoroughly. There aren’t many ways to go wrong with this recipe, but using undercooked sweet potatoes will absolutely ruin it. Make sure the potatoes are soft on the inside and can be pierced easily with a knife or toothpick.
• Let the potatoes to cool. I recommend baking the potatoes the night before and letting them cool fully before making the Hummus. Your Hummus will have a different flavour and consistency if you use heated potatoes.
• Don’t forget about the tahini. You could be tempted to forgo this component because it isn’t as well-known. Tahini provides this hummus half of its flavour, so it’s a must.
• Season with salt and pepper as needed. Put this Hummus to good use! Extra chile powder, extra lemon juice, and more or less garlic, according to on personal liking, can be added for added heat, zestier flavours, and more or less garlic.

How to Keep It Safe and How Long Will It Last?

Refrigerate the Hummus and keep it in an airtight container. Before putting it in the fridge, you can sprinkle it with olive oil. This extra layer of oil will help keep the Hummus moist while also protecting it from the air. It should last around seven days if properly stored.

Winding Up:

Hummus is typically served as a dip with crudités or pita bread. Hummus isn’t only for pita chips anymore; it’s also used in sandwiches, salad dressings, and soups. Hummus can be used as a dairy substitute for vegans to make foods creamy while maintaining protein levels high.

Did you find this tutorial helpful in learning the sweet potato hummus recipe? In this article, we have tried to explain everything quickly. We covered a step-by-step procedure to prepare sweet potato hummus. We also discuss fun facts about the sweet potato. If you have never prepared this recipe before, you can follow this process and the simple tips and tricks to become a master chef of your kitchen and make the mouth-watering sweet potato hummus.

Have fun with your hummus-based delights!