Can you ever have too many dips? We don’t think so. When you don’t have an appetite, it can be difficult to tackle a whole meal, but keeping an easy healthy snack around the... house can help you keep up your calorie intake. If you’re aiming for small, frequent meals, this hummus packs just enough calories and plenty of vitamins and minerals from the sweet potato + protein and healthy fats from the tahini and olive oil.
Bring a pot of water to a boil. Add the sweet potato and cook until fork-tender, about 15 to 20 minutes. Reserve 1 cup of the cooking liquid. Drain. Let the potatoes cool slightly.
In a food processor, combine the cooked sweet potato, chickpeas, salt, pepper, and tahini. Purée until smooth. Slowly add 2/3 cup of the olive oil to the puree, pulsing all the while. If the mixture looks too stiff, add the reserved cooking liquid as needed.
Top with fresh chopped parsley and drizzle with the remaining olive oil. Serve with warm pita, or steamed or raw vegetables.
This hummus is delicious when made with leftover roasted or baked sweet potatoes. Just add a little vegetable stock as needed, in place of the reserved cooking water.