Sweet Potato Hummus

We stopped at a trendy little craft beer and pizza joint in Clayton, GA a couple of weeks ago but... I didn't sample the pizza OR the beer. 🍕🍺😅  What can I say?   I'm not a beer drinker and strangely - I wasn't in the mood for pizza.🤷🏻‍♀️ There was something on the lunch menu that caught my eye immediately though - sweet potato hummus.🍠  

I love hummus and I love roasted sweet potatoes but it's never even occurred to me that the two could be combined.😱  Now I'm questioning where has this been all my life?  Fresh vegetables, a few wedges of warm, homemade pita on the plate and some sweet potato hummus - who needs pizza and beer?

My first taste of sweet potato hummus was creamy and smooth with just the right combination of seasonings and olive oil.  It was so good - I scooped up every last morsel with my carrot sticks and cucumber rounds in record time.  Just before I shoveled the last bite into my mouth, it occurred to me that I needed to figure out exactly what was in this delicious concoction so that I could recreate it at home. 😬

I examined and analyzed that last spoonful of hummus so thoroughly and I think that I identified every single ingredient.😂 In lieu of fresh herbs and traditional spices, the delicate flavor of cinnamon and the most deliciously sweet, sweet potato took center stage.🍠 So here is my version of the sweet potato hummus that I first tasted at a pizza place in Clayton.  I think you'll agree --- it's good enough to pass up a pizza for. 🤣

Sweet Potato Hummus
1 15 oz can chickpeas, reserving liquid
1 1/2 teaspoons baking soda
1 clove garlic
1/4 cup tahini
Juice from 1/2 lemon
1 small sweet potato
1/2 teaspoon salt
1/2 teaspoon cinnamon 
​water to adjust consistency

Poke holes in sweet potato with a fork.  Place on a foil lined baking sheet. 

Roast for 1 hour at 400.  Remove skin from roasted sweet potato and measure out 1 cup.  ​

Drain and rinse chick peas. 

Toss with baking soda and microwave 90 seconds. 

Pour chick peas into a bowl of cold water.  Rub with hands to remove skins.

Add 1/4c. reserved liquid and remaining ingredients to food processor. 

Puree until smooth, adding water as necessary. 

Drizzle with olive oil if you like.  

Serve with vegetables, pita or crackers.  Carrots, cucumbers, celery, peppers and tomatoes are my favorites. 

​Ciao!

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