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. This sweet potato hummus packs a punch with great vitamins and minerals from the sweet potato as well as protein and healthy fats from the tahini and olive oil. Have at it.
- Bring a pot of water to a boil. Add the sweet potato quarters and cook until fork tender. Reserve 1 cup of the cooking liquid. Drain. Let the potatoes cool slightly. Rub the skins off and slice. You should have about 2 cups of cooked sweet potato.
- 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.
- Serve with warm pita, or steamed or raw vegetables. Top with fresh chopped parsley and drizzle with the remaining olive oil.
- 1 large sweet potato, scrubbed and quartered
- 1 ½ cups canned chickpeas, rinsed
- ½ cup sesame tahini
- ¾ cup of olive oil, divided
- 4 sprigs parsley, leaves roughly chopped
Ann's Tips and Tricks
This hummus is delicious made with leftover roasted or baked sweet potatoes. Just add a little vegetable stock as needed instead of the cooking water.