Sweet Potato Hummus

sweet-potato-hummus_04.jpg

It's safe to say there is always homemade hummus in our fridge. Robert has perfected his recipe and it's to the point where I request double batches while he's traveling for an extended period of time, you know... just in case I run out. It's that good. 

This is the last superfood recipe we did for the Free People blog this month. I wanted to end with one that could be versatile and reused depending on the meal. Sweet Potato hummus is, you guessed it- sweet, and would be really good in wraps, on sandwiches or with just about any vegetable or cracker dipped in. One thing to note is the sweetness of the hummus largely depends on the size of the sweet potato you use. I'd recommend staying on the smaller side, we've made this a couple of times now and I definitely preferred the flavor from using a smaller potato. 

I decided after making it that it needed a topping to offset that sweetness. Radicchio is not only gorgeous but has a bitter spiciness that levels out the hummus. You'll want to drizzle some olive oil on top and sliced almonds to add a little bit of crunch.

 

Sweet Potato Hummus with Radicchio + Almonds

1 3/4 cups chickpeas (15 oz can)
1 small sweet potato roasted and peeled, cut into chunks
1/4 cup tahini
1 tbs lemon juice
2 cloves garlic, roughly chopped
1 tbs olive oil + additional for serving
2 tsp cumin
2 tsp ras al hanout (see note)
1/4 cup sliced almonds
1/4 radicchio, chopped

Rinse and drain chickpeas. In a food processor combine chickpeas, tahini, lemon juice, garlic, and olive oil. Process until a rough paste is formed. Add sweet potato, cumin, ras al hanout, and a generous sprinkling of salt and pepper. To serve, top hummus with freshly ground pepper, a touch of olive oil, almonds, and radicchio.

*Note
Ras al Hanout is a Moroccan spice blend that can be made at home or substituted in this recipe by using 1/2 tsp cinnamon, 1/2 tsp coriander, 1/4 tsp tumeric, 1/4 tsp paprika, 1/4 tsp cardamon, 1/4 tsp cayenne pepper