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This recipe is all about simple flavors and textures working together in perfect harmony. It's a fantastic way to showcase the sweetness of roasted sweet potatoes against the earthy creaminess of hummus. The entire process is surprisingly quick and easy, even for weeknight cooking! I first stumbled across this combination at a friend’s harvest party – it was an instant hit.
Think of it as a healthy and flavorful snack, a delightful side dish, or even a light meal. It's unbelievably versatile. You can also add some toasted pine nuts or a drizzle of good olive oil before serving for extra oomph, but frankly, it’s pretty darn good without all those extra bits!
Required Equipments
- Large Baking Sheet
- Mixing Bowls (2)
- Whisk
- Potato Masher or Fork
- Food Processor (optional)
Hummus with Roasted Sweet Potatoes: Frequently Asked Questions
Hummus with Roasted Sweet Potatoes
This recipe combines the creamy goodness of homemade hummus with the naturally sweet flavor of perfectly roasted sweet potatoes. A simple yet incredibly satisfying dish that's perfect for any occasion!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). Wash and dry your sweet potatoes thoroughly. You want them nice and dry for perfect roasting!
- Cut the sweet potatoes into even-sized wedges. Aim for about 1-inch thick pieces for even cooking. I usually cut them into 8-12 wedges depending on size. This helps them cook at a similar rate.
- Toss the sweet potato wedges with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a large baking sheet. Don't overcrowd them; this'll lead to steaming instead of roasting, and nobody wants soggy sweet potatoes!
- Roast for 25-30 minutes, flipping halfway through. They're ready when they're tender on the inside and slightly caramelized on the outside. Mmm, delicious!
- While the sweet potatoes are roasting, let's make the hummus! If you're using a food processor, this part's super easy. Add all your hummus ingredients, except for the water and tahini, and whizz until it's a fairly smooth paste. If you prefer, you can do this by hand with a mortar and pestle – it's a bit more elbow grease but quite rewarding! (Plus, it gets you a nice workout!)
- With the processor (or your strong arms!), slowly drizzle in the tahini, followed by the water, until you reach your desired consistency. I like mine quite smooth, but you might prefer it a little chunkier. Taste as you go and adjust seasonings (salt, lemon juice) to your liking. A little bit of cumin, garlic powder, or even a dash of hot sauce is surprisingly nice!
- Once the sweet potatoes are cooked, let them cool slightly. Serve the hummus alongside the warm sweet potatoes. Garnish with a sprinkle of paprika and fresh parsley (if you're feeling fancy!).
📝 Notes
- For extra smooth hummus, remove the skins from the chickpeas before blending.
- Don't over-roast your sweet potatoes or they'll become dry. The wedges should feel tender when pierced with a fork.
- Feel free to adjust the amount of water to achieve your desired hummus consistency.
- If you don't have fresh parsley, you can omit it or use dried parsley flakes instead. It doesn't hurt to add a little bit of extra salt and pepper at the end.
- Experiment with different spices and toppings. Pine nuts, crumbled feta cheese, or a drizzle of harissa paste are also nice additions.
🍎 Nutrition
Calories: 350kcal
Protein: 12g
Fat: 15g
Carbohydrates: 50g
Fiber: 10g
Calcium: 45mg
