It’s not clear to me whether I should call this a hummus or a spread. What I can say about it is that it’s great on apple slices or just on the end of the spoon. This recipe is slightly sweet and tastes wonderful on the warmer autumn days we have here in the south. You could make this spicy by adding some additional cumin and chile powders, but this recipe was designed to be a healthy replacement for peanut butter which so many people seem to be allergic to these days. The addition of a little tahini gives it a hint of nut butter flavor, but the sweetness of the perfectly cured sweet potato comes through too. If you really want to have some fun with this, use purple sweet potatoes. The flavor is the same, but you’ll keep folks guessing!
This takes nothing more than a small food processor to make and it freezes quite well if you want to make extra to take to work or school for a snack. I’ll have it as a sample on November 5th at the Midtown Farmers Market at North Hills
Sweet Potato Hummus
- 3/4 cup roasted/baked sweet potato, mashed (canned will work, drain)
- 3/4 cup white cannellini beans, slightly mashed (canned will work, drain & rinse)
- 2 tablespoons olive oil
- 1/4 – 1/2 teaspoon ground cumin powder
- 1 generous tablespoon tahini
- 1/4 teaspoon Ceylon cinnamon
- Put everything into a small food processor and blend until smooth. Adjust your cumin and cinnamon to your taste.
- Serve on apple slices or use as a sandwich spread
- Replacing the olive oil with coconut oil changes the flavor significantly
- A small pinch of Cayenne pepper increases the heat significantly
- Freezes well