Happy Friday! I wanted to pop in and share the recipe for this Curried Sweet Potato Hummus — a delicious dip perfect for noshing on while watching the Oscars. Have you seen any of the movies? This year, I am embarrassed to admit I have seen NONE. Not even one! The last movie I saw in theaters was La La Land…yikes. I am patiently waiting for the movies to go On Demand, to be watched from the comfort of my own couch. Ignorance of the actual movies aside, I love a good awards show. Gowns, awkward speeches, politics, competition…I’m into it.
I’m also very into this hummus. I had a similar version over the holidays while visiting my parents, and I had to recreate it. I love the flavors of sweet potato, chickpea and curry together — a little sweet, a little savory and warmly spiced. This hummus is great as a dip for crudité, but it also makes a great filling for veggie sandwiches and wraps or a topping for salads and grain bowls. Or just by the spoonful for a quick snack — no judgment. I like to make a big batch on the weekend and use it all week. Rose loves it, too — sweet potatoes for the win, again.
Have a great weekend! xo Maggie
- 1 medium sweet potato, scrubbed
- 1 15 oz can chickpeas, rinsed and drained
- 1/4 cup tahini
- 1 clove garlic, roughly chopped
- 1.5 tsp curry powder
- 1 tsp salt
- Freshly ground pepper
- 1 tbsp tamari
- 1 tbsp avo/ olive oil
- Juice of 2 small limes
- 1–3 tbsp water
Garnish: sesame seeds, extra virgin olive oil, herbs, curry powder, olives…whatever you desire!
- Preheat oven to 425°
- Prick sweet potato all over with a fork. Place on baking sheet lined with foil. Bake for 45 minutes to an hour, depending on the size of your potato. Remove from oven and allow to cool slightly. Remove skin.
- Place in a food processor the sweet potato flesh and all remaining ingredients except the water. Process until smooth — for about 3-5 minutes— scraping down the sides of the food processor a couple times. Add water a tablespoonful at a time until desired consistency is reach. It should be smooth and creamy. Taste for seasoning and add more salt and pepper if desired.
- Garnish and serve. I garnished mine with more olive oil, sesame seeds, parsley and micro greens.
Tip: you will only need 1 sweet potato for this recipe, but bake a few at once to sneak in a little meal prep. Stuff baked sweet potatoes with grains, beans, greens, etc. for a quick meal.