Golden Sweet Potato Hummus
"My aunt made this at dinner the other night. She got it from Chatelaine magazine. I liked it so much I searched Chatelaine's website for the recipe and I am placing it here for safe keeping. Note: The recipe calls for store bought hummus as an ingredient but you could surely use your own home made hummus instead."
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
1 1/2 cups
- Serves:
- 8-12
ingredients
- 1 medium sweet potato
- 1 cup hummus
- 1 garlic clove, minced
- 1⁄2 teaspoon ground cumin
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 green onion, sliced
directions
- Pierce potato with a fork, then place in microwave on a piece of paper towel.
- Microwave on high until very soft, 4 to 6 minutes.
- When cool enough to handle, cut in half.
- Using a spoon, scrape flesh into a bowl.
- Mash with a fork until smooth.
- Stir in hummus, garlic and cumin.
- Taste and add salt and pepper, if needed.
- Spoon into a serving bowl and sprinkle with onion.
- Dip will keep well, covered and refrigerated, up to 2 days.
- Sprinkle with onion just before serving.
- Excellent with celery sticks, toasted pita triangles or bread sticks.
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Reviews
-
I'm rating this b4 I even get it on any crackers, LOL! I tried this right out of the blender and I love it! I used recipe#113622 for the base (using PB instead of tahini) and used 1/4 tsp cumin, 1 large garlic, and a bit of salt. I pureed it all in the blender and needed to add a little water to get it to blend. But it's fantastic! I think the lower cumin amt will be just right for the others too. Definitely will make again, as the only oil is what's in the hummus. -
I made this a long time ago for a gathering. The color was wonderful, and I think the sweet potato made a mellow, but not bland, impression on the hummus (obviously this will depend a lot on the hummus). I served it with cucumber slices and rice crackers for an app on the lighter side. -
This was really good...the kids even ate a little. Hubby still did not care for it. Still looking for a hummus that the hubby will eat. -
Made this for my hummus loving dh. He really appreciated the recipe. I used my homemade hummus and left everything as written. A great way to change up normal hummus. Thank you! -
I love all sorts of bean dips, especially hummus so this immediately appealed to me. My concoction used homemade hummus (Recipe #53447) rather than store bought. The directions were clear and the preparation was easy and fast. On reflection, not the best choice as the parsley left an odd cast on the dip and a strange flavor that completed with the sweet potato. As for that sweet potato flavor is was lovely with a nice sweetness that matched well with the chickpeas and garlic and cumin. Definitely well worth making again with a more straight forward (plain) hummus. Thank you for posting and I will update my review soon.
Tweaks
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I'm rating this b4 I even get it on any crackers, LOL! I tried this right out of the blender and I love it! I used recipe#113622 for the base (using PB instead of tahini) and used 1/4 tsp cumin, 1 large garlic, and a bit of salt. I pureed it all in the blender and needed to add a little water to get it to blend. But it's fantastic! I think the lower cumin amt will be just right for the others too. Definitely will make again, as the only oil is what's in the hummus.
