Hummus has been one of my favorite foods for as long as I can remember and I mayyy just be a slight snob about it. I’m not sure when the love affair started, but it’s something I truly never get sick of (along with sushi and avocado, but that’s another story). From dipping chips or veggies, spreading on a sandwich, or scooping onto a salad– it just does no wrong in my opinion. I also firmly believe that having a few spreads or sauces in the fridge can make your average meal 1000x more flavorful + interesting.
As easy as it is to make hummus, I’ll be honest in that it’s usually something I just purchase out of pure convenience. But every single time I make it at home, I wonder why it’s not part of my weekly routine. Not to mention, a lot of store-bought versions use processed oils like soybean or canola. So this is my public commitment that I will make hummus more often at home, okay?
There is one thing you should know. The creamiest of creamy hummus is a product of individually peeling the garbanzo beans. You know that perfect silky kind from your favorite Mediterranean spot? Yes, that’s the secret. So while it’s just not something I usually (read: never) have the patience for, I’m sure it’s pretty therapeutic if you’re in the mood!
I wanted to play around with a different kind of flavor outside of the usual garlic or roasted red pepper (snore). Because if I’m going to make it at home, it might as well be special ya know? This sweet potato variety definitely exceeded all expectations; it’s got a hint of spice from the curry (you can also add more!) and the perfect tang from the lime. The options are endless, but outside of a dip, it would be fantastic on a wrap, scooped onto a salad, or slathered on a sandwich.
INGREDIENTS:
1 (15 oz) can garbanzo beans
1 packed cup steamed sweet potato
1/4 cup water
2 garlic cloves, roughly chopped
2 tbsp tahini
juice from 1 lime and 1/2 lemon
2 tbsp olive oil
1/2-1 tsp curry
1 tsp salt
optional toppings: sesame seeds + chives
RECIPE:
Peel, chop, and steam a medium sized sweet potato until tender (about 20 min). It should measure about a cup when packed.
Combine all ingredients into a food processor (besides water) and turn on. I like to pour the water in while it’s on (if yours allows for this, if not it’s no biggie). Stop and scrape down sides as needed.
Keep processing until you get a super smooth consistency. You may need to add a little more water so just use your judgement!
In terms of curry, if you want just a slight taste, use 1/2 tsp. If you really like curry, add the full tsp. Adjust salt at the end if needed as well.