Sweet Potato Hummus
1 cup garbanzo beans, cooked
1 cup roasted mashed sweet potato
2 T. Sesame Seeds, raw, or toasted for different flavor
4 T. Sunflower Seeds, raw, or toasted for different flavor
2-3 cloves chopped garlic
½ – 1 tsp. salt to taste
2-4 T. or juice of 1 lemon
1 tsp. finely chopped lemon zest (organic is best for this)
3 T. finely chopped shallots or red onions
4 T. olive oil
Liquid from the garbanzo beans as needed for consistency
Grind sesame and sunflower seeds in food processor until mealy. Add salt and garlic. Blend until well mixed. Toss in the garbanzo beans & sweet potato and puree until smooth. Add lemon juice and olive oil and blend some more. If needed, add enough bean liquid to make to the consistency you like. Stir in the shallots or onions.
This recipe is subjective, depending upon your taste. The sweet potato adds a sweetness to the hummus so I like it served with kalamata olives to cut the sweetness. Or you could chop the olives and stir them right into the mix. If you like hummus with a lot of lemon flavor add the juice of a second lemon. A dash of cumin may do it for you. Serve with your favorite crackers or celery sticks.
Don’t hesitate to experiment. If you already have a favorite hummus recipe just substitute part of the beans with the sweet potato, or maybe you have something else in the fridge that might work – preferably nothing furry. Let me know what creations you come up with. I’m always looking for new ideas!