Ingredients and Weight:
- Sweet potatoes: 2.5 pounds (peeled and cubed)
- Chickpeas: 1 can (15 ounces, drained and rinsed)
- Tahini: 1/2 cup
- Olive oil: 1/4 cup
- Lemon juice: 2 tablespoons
- Garlic: 2 cloves
- Ground cumin: 1 teaspoon
- Ground coriander: 1 teaspoon
- Salt and pepper to taste
Preparation Time:
20 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (simple)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Toss sweet potato cubes with olive oil and salt and pepper.
- Spread on a baking sheet and roast for 25-30 minutes, or until tender and browned.
- In a food processor, combine roasted sweet potatoes, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, coriander, salt, and pepper.
- Process until smooth and creamy. Adjust seasonings to taste.
Nutritional Information:
- Calories: 190 per serving
- Fat: 9 grams per serving
- Carbohydrates: 25 grams per serving
- Protein: 7 grams per serving
Dish Characteristics:
- Smooth and creamy texture
- Rich, earthy flavor
- Slightly sweet with a hint of smokiness
User Comments:
- "This hummus is so delicious! I can't stop eating it."
- "I love the combination of sweet potato and chickpeas."
- "The cumin and coriander give it a wonderful Middle Eastern flavor."
- "It's so easy to make and perfect for a party appetizer."
- "I added a bit of cayenne pepper for some heat, and it was amazing."
Special Precautions and Tips:
- For a smoother hummus, peel the sweet potatoes before roasting.
- To make the hummus ahead of time, store it in an airtight container in the refrigerator for up to 3 days.
- Serve with pita bread, crackers, or vegetables for dipping.
