Spiced Sweet Potato Hummus with Cumin Chips
Here’s a fresh and oh so tasty take on a classic hummus recipe. Peanut butter replaces tahini and toasted cumin and cayenne perk up the flavour meter. A food processor and the microwave do the heavy lifting. Guaranteed crowd favourite!
Makes: 2 cups
Time: Prep: 20 min
1 large sweet potato (about 400 grams)
1/3 cup olive oil, plus more for drizzling
2 cloves garlic, smashed and peeled
1 cup canned chickpeas, drained
2 -3 Tbsp peanut butter
Juice from 1 lemon
1 ½ Tbsp cumin seed, divided
1 tsp salt
¼ tsp cayenne
½ cup water
4 pitas, cut into 1-inch triangles
3 Tbsp olive oil for brushing
2 tsp cumin
Salt and pepper to taste
- Preheat oven to 350F.
- Wash sweet potato thoroughly, pat dry, pierce 3-4 times with a fork. Place potato on microwave-safe plate and microwave 6 minutes, turning halfway through. If your potato isn’t fork tender after 6 minutes, continue microwaving in 30 second increments. Split potato down the middle, scoop out contents and put in a food processor.
- 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.
- Place pita triangles onto a baking sheet and brush with oil. Sprinkle with cumin and salt and pepper. Bake for 15 minutes until lightly browned and crisp. Set aside.
- Add the cooled oil and garlic, chickpeas, peanut butter, lemon juice, 1 Tbsp cumin, salt and water to the food processor along with the sweet potato. Puree until combined and smooth, adding 1 to 2 tablespoons water if needed. Remove the hummus to a bowl.
- Top with a small drizzle of olive oil and sprinkle with the remaining cumin. Serve with baked pita chips.