Immediately upon taking the vegan plunge, virtually everyone falls madly in love with both pickles and hummus (although some may indeed fall in love with hummus on pickles…) if they hadn’t already. This observation certainly pertains to myself, for I never fully appreciated the sheer perfection of a creamy puree of chickpeas (the king of all legumes), tahini (a valuable and mysteriously unctuous source of calcium), garlic, and spices until adopting the vegan lifestyle. Soon after, hummus invaded my eating habits, easily conquering (and enlightening) my unsuspecting tastebuds.
A quick glance at the vegan blogosphere reveals a plethora of flavor variations on the basic notion of hummus—curry hummus with raisins, lemon artichoke hummus, roasted garlic and kale hummus, and rosemary pistachio hummus, to name a few. I certainly did not fathom the idea for combining sweet potatoes with the fundamental ingredients of hummus, as many have already offered their contribution to the sweet potato hummus world, but I’d like to nonetheless provide another manifestation of orange-tuber-garbanzo scrumptiousness, featuring a couple unorthodox additions and forgoing any oils.
Sweet Potato Hummus (Nut Free, Oil Free, Soy Free, Low Sodium)
Makes about 3 cups.
- 2 small sweet potatoes, peeled
- 1 1/2 cups or 1 15-oz can cooked chickpeas
- 1/2 lemon’s worth of juice
- 5 tbsp tahini
- 2 tsp miso
- 1 large clove garlic, minced
- 2 tbsp nutritional yeast
- 3/4 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp paprika
- Pinch of black pepper
Preheat the oven to 400°F.
Wrap the sweet potatoes entirely in aluminum foil. Place directly on the oven rack and bake for an hour to 75 minutes, or until the sweet potatoes are very tender.
After the sweet potatoes cool long enough for you to comfortably handle, combine them with the chickpeas in the bowl of a food processor and pulse until very smooth. Add the rest of the ingredients and process again.
Serve a dollop on top of a salad, slathered on raw veggies, or straight off of a spoon.
Comment Provoking Questions: Did you fall for hummus and pickles immediately upon going vegan? What is your favorite hummus flavor combination?
Until next time, Ali.