In the contrarian spirit of fixing something when it is not broken, this recipe gives the ever-popular hummus a makeover. Hummus is a creamy Levantine dip consisting of pureed chickpeas, tahini, olive oil, and lemon. It's agreeably mild-mannered and versatile and a go-to for dips, spreads, and snacks.
Hummus is also wonderfully accommodating to embellishment and bling, such as the addition of pureed root vegetables and tubers, including beets and carrots—or in this case, sweet potatoes. These extra ingredients add oomph to the flavor and an infusion of color to the undeniably beige hummus, painting it in shades of fuchsia, ochre, and green, depending on the accessory, thus transforming the ubiquitous spread into a vibrant flavor- and nutrient-packed dip that begs for a good swipe.
Sweet Potato HummusActive time: 10 minutes Total time: 40 to 50 minutes
- 2 sweet potatoes (1 1/2 to 2 pounds)
- 2 tablespoons extra-virgin olive oil
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 garlic cloves, chopped
- 1/4 cup fresh lime juice
- 2 tablespoons tahini
- 1 teaspoon Sriracha, or to taste
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon freshly ground black pepper
Halve the potatoes lengthwise. Brush the cut sides with oil. Place the sweet potatoes, cut sides down, in a baking dish or on a rimmed baking sheet lined with parchment. Roast until soft, 35 to 40 minutes. Remove and cool to the touch, then peel away and discard the skin.
Place the sweet potato and the remaining hummus ingredients in the bowl of a food processor and process until smooth. If too thick, add warm water, 1 tablespoon at a time, to achieve your desired consistency. Taste for seasoning.
Transfer the hummus to a serving bowl. Drizzle a little olive oil over and garnish with chopped fresh herbs, such as cilantro or mint, and chopped pistachios. Serve with pita bread and crudités.