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.
1. 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.
2. 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.
3. 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.