Hummus with sweet potatoes
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 276, total fat 20 G., saturated fats 2 G., proteins 6 G., carbohydrates 22 G., fiber 4 G., cholesterol 0 mg, sodium 269 mg, sugar 4 G.
Calories 276, total fat 20 G., saturated fats 2 G., proteins 6 G., carbohydrates 22 G., fiber 4 G., cholesterol 0 mg, sodium 269 mg, sugar 4 G.
Hummus is easy to make at home, and this appetizer is always a hit with guests, especially if you decide to surprise them with a new flavor. This hummus includes baked sweet potato, which adds depth of flavor, a wonderful texture, and a beautiful color. Serve hummus with pita chips, crackers, raw vegetables, and any other suitable appetizers. The Moroccan seasoning za'atar gives this sweet potato hummus a wonderfully tangy flavor, making it impossible to stop eating!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 medium sweet potato (about 350 g)
- 1/3 cup olive oil + more as needed
- 2 cloves garlic, crushed and peeled
- 1 cup canned chickpeas, drained
- 1/4 cup roasted almond paste
- 1 tbsp lemon juice
- 2 teaspoons coarse salt
- 0.5 tsp za'atar
- Pita chips for serving
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Recipes with similar ingredients: chickpeas, almond, sweet potato, hummus, za'atar, pita chips, lemon juice, garlic
Cooking the dish according to the recipe:
- Preheat oven to 200°C. Place the sweet potatoes on a rimmed baking sheet and pierce them several times with the tip of a knife. Bake until tender, about 1 hour. Let cool slightly.
- In a small skillet, heat the oil and garlic over low heat until the garlic is browned and softened, about 10 minutes. Set aside and let cool.
- Place the cooled garlic butter, chickpeas, almond paste, lemon juice, and salt in a food processor and blend until smooth. Add the sweet potato flesh to the processor and blend again until smooth, adding 1-2 tablespoons of water if necessary.
- Transfer the hummus to a bowl and add the za'atar, leaving a slight swirl on the surface. Serve drizzled with olive oil and with pita chips for dipping.
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