Cayenne pepper, cumin, and smoked paprika give this sweet potato hummus a kick that transforms the classic hummus into a spicy snack!
I’m about ready to dive face first into this bowl of hummus!
I always have hummus in my fridge. It cures my it’s too early to eat dinner but I’m starving need, my why isn’t Pat home from work yet so we can eat? situation. It’s my cure all. Hummus makes me happy.
This sweet potato hummus is my classic hummus recipe (which somehow I still haven’t shared with you!) with a few added ingredients – mainly a roasted sweet potato and lots of spices for heat! Upon initial consumption, you get a faint sweet potato flavor and then you get the after burn right in the back of your throat. It hurts so good.
I inhaled this hummus earlier this week as a snack with some sliced veggies, but my favorite way to eat it is smeared on top of a piece of toast with some greens and an over easy fried egg. DO IT! Your tummy will thank you.
I’m headed to Minnesota today to celebrate the Fourth of July with my family up at our cabin and I COULD. NOT. BE. MORE. EXCITED. I grew up spending every weekend in the summer at the lake; but now that I live in Chicago, it is much more difficult to make the trip. So I really cherish the time that I do have there – swimming, skiing, napping, sauna-ing, reading, and definitely eating. The cabin is in northern Minnesota on a little lake and it is my ultimate happy place. I’ll be posting pictures from the weekend on my Instagram, so make sure you follow along!
We are the type of family that is constantly snacking and I know this Spicy Sweet Potato Hummus will be a hit! If you make hummus this weekend, please let me know! And don’t forget to post a picture social media and use the hashtag #imhungrybynature for a chance to be featured!
What are your plans for the 4th?Print
- 2 cloves of garlic
- 1 can chickpeas, drained
- 1/2 cup liquid from chickpea can, at most
- 4 Tablespoons lemon juice
- 1 1/2 Tablespoons tahini
- ½ teaspoon salt
- 2 Tablespoons olive oil
- 1 medium sweet potato, roasted
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon cayenne pepper*
- Add garlic to food processor and process until chopped.
- Add chickpeas, lemon juice, tahini, salt, olive oil, roasted sweet potato, and spices. Process for 1-2 minutes – the mixture will be pretty thick and not completely smooth.
- Slowly add in reserved liquid and process until hummus reaches your desired consistency. (I used a full 1/2 cup.)
If you don’t love spice, cut the cayenne pepper amount to 1/2 teaspoon.
Feel the burn.
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