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Prep time
30 minutes
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Cook time
15 minutes
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Serves
about 3 cups
Author Notes
This sweet potato hummus was inspired by the one on the menu at Miss Ada in Brooklyn, which you can also get at their sister spots Nili and their newly opened bakery, Thea. It's very straightforward and easy; roasted sweet potato are blended with chickpeas, tahini, and lemon juice, along with unsuspecting spices like nutmeg, cinnamon, and cumin. Although the hummus is delicious on its own, my favorite part is the creme fraiche, sliced almonds, and paprika oil on top (the same toppings as Miss Ada's!).
—Nea Arentzen
Ingredients
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6 cups
1-inch sweet potatoes cubes (2 large)
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2 tablespoons
extra virgin olive oil plus more for drizzling
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2 1/2 teaspoons
Diamond crystal kosher salt plus more to taste
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14 ounces
canned chickpeas, drained and rinsed
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3/4 cup
tahini
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1/4 cup
freshly sqeezed lemon juice
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3
garlic cloves
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1/4 to 1/2 teaspoons
freshly ground nutmed
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1/4 teaspoon
cinnamon
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1/4 teaspoon
cumin
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5 tablespoons
water
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4 to 6
ice cubes
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1/2 teaspoon
paprika
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2 tablespoons
creme fraiche
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sliced almonds for garnish
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parsley for garnish (optional)
Directions
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Preheat the oven to 400ºF. Toss the sweet potato cubes with a drizzle of olive oil and a sprinkle of salt. Roast until fork tender, 25 to 30 minutes.
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In a food processor of blender, combine the roasted sweet potatoes, chickpeas, tahini, lemon juice, garlic, salt, nutmeg, cinnamon, cumin, and water. Puree until smooth, about 1 minute. With the mixer running, drop in the ice cubes one at a time and blend until super smooth and fluffy, another 2 to 3 minutes. Season to taste with more salt, as needed.
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In a small bowl, combine 2 tablespoons of the olive oil with the paprika. In a separate small bowl, mix the creme fraiche with 1 teaspoon water at a time until it falls from a spoon.
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Serve the hummus with creme fraiche, paprika oil, and sliced almonds on top. Garnish with parsley, if desired. Serve with pita.
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