Simply Wanderfull
This sweet potato hummus with roasted garlic is earthy, warm and so satisfying. I just love how it is slightly different than traditional hummus.
The roasted garlic infuses depth while Grand Marnier adds a subtle hint of sophistication. Freshly squeezed orange juice brightens every bite, complementing the nuttiness of tahini. As a finishing touch, delicate sprigs of fresh thyme dance atop this velvety creation.
The best thing about this hummus is that it is easy to make and makes a beautiful presentation. I like to serve the sweet potato hummus with grilled greek pita or homemade pita chips and fresh cut vegetables.
Do you like Mediterranean cuisine? Check out this cookbook that I absolutely love called: Yalla: Let’s Eat! Delicious Authentic Arabic Meals Made Easy. It is full of great recipes that are both fresh and savoury. Perfect for delving into Arabic cooking.
Health benefits of Sweet Potato Hummus:
Here are some great health reasons to making this Roasted Sweet Potato Hummus:
- Nutrient-Rich Sweet Potatoes: Packed with vitamins A and C, sweet potatoes contribute to healthy vision, skin, and immune function, while providing essential antioxidants to combat inflammation.
- Heart-Healthy Tahini: Rich in healthy fats, tahini supports cardiovascular health and provides a good source of plant-based protein, aiding in muscle repair and maintenance.
- Immune-Boosting Garlic: Roasted garlic not only enhances flavor but also offers immune-boosting properties, containing allicin, a compound known for its antibacterial and antiviral effects.
- Vitamin C from Fresh Orange: Freshly squeezed orange juice adds a burst of vitamin C, promoting collagen synthesis for healthy skin and aiding in iron absorption.
- Antioxidant-Rich Thyme: Fresh thyme boasts potent antioxidants, supporting cellular health and offering antimicrobial properties to bolster the body’s defense against infections.
Ideas for a cocktail appetizer menu:
Planning a menu for company can be stressful and daunting especially if you have a busy schedule. Here is a possible appetizer menu that includes this Sweet Potato Hummus.
As a general guideline is best to offer a variety of appetizers to cater to different tastes and dietary preferences.
- For a small gathering (4-6 guests), 3-4 different appetizers can be sufficient.
- For a medium-sized gathering (8-12 guests), consider offering 5-6 different appetizers.
- For a larger gathering (more than 12 guests), aim for 7-10 different appetizers to ensure there’s enough variety for everyone.
It’s also essential to consider the balance of flavours, textures, and dietary restrictions when selecting appetizers. Offering a mix of hot and cold, vegetarian and non-vegetarian options can help cater to different preferences and dietary needs. Ultimately, the goal is to provide a diverse selection that will appeal to your guests and leave them satisfied.
Here are some appetizer ideas with the recipe links that you may consider making for your next cocktail party:
- Elegant Roasted Grapes and Whipped Feta Crostini
- Fresh and Flavourful Tabouli
- Zaalouk: Baba Ganboush & Tomato Twist
- Indonesian Chicken Lettuce Wraps
- Mediterranean Magic: 7-Layer Greek Dip Recipe
- Stuffed Grape Leaves
- Greek Cheese Triangles
- BLT Bites
- Chilled Veggie Pizza Appetizer
- Refreshing Lemon Drop Cocktail
Ingredients:
For the Roasted Sweet Potato Hummus ingredients you will need the following:
- 2 medium sweet potatoes
- 1 head of garlic, slice the top off
- 1 can (15 ounces) chickpeas, drained and rinsed
- Zest and juice of 1 orange
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1 teaspoon Grand Marnier (optional)
- 1/2 tsp. cinnamon
- 1/2 tsp. paprika
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- Additional olive oil, thyme, and orange zest for garnish
Instructions:
Preheat the Oven: Preheat your oven to 375°F
Roast the Sweet Potatoes: Wash the sweet potatoes and cut them in half. Place them on a baking sheet lined with parchment paper and then rub the sweet potatoes with olive oil, salt and pepper. Place them skin side up on the baking sheet.
Take 1 whole head of garlic and slice the top off. Place the garlic onto a small piece of tin foil. Add olive, salt and pepper and then wrap it up. Add the wrapped garlic to the same baking sheet pan with the sweet potatoes.
Roast the sweet potatoes in the preheated oven for about 40 minutes or until they are soft and tender. Remove from the oven and let them cool slightly.
Prepare the Hummus Base: In a food processor, combine the roasted sweet potatoes (scoop out the flesh from the skins), squeeze the roasted garlic out of its skin, add drained chickpeas, orange zest, orange juice, tahini, Grand Marnier (if using). While the food processor is running add your olive oil.
Blend: Process the mixture until smooth and creamy, scraping down the sides of the food processor as needed. If the hummus is too thick, you can add a little more olive oil or orange juice to reach your desired consistency.
Season: Season the sweet potato hummus with salt and pepper to taste. Adjust the seasoning as needed.
Serve: Transfer the sweet potato hummus to a serving bowl. Drizzle with a little extra olive oil and sprinkle with fresh thyme leaves and orange zest for garnish.
Enjoy: Serve the sweet potato hummus with your favorite dippers such as pita bread, crackers, sliced vegetables, or use it as a spread for sandwiches and wraps. Enjoy the creamy and flavorful goodness!
Storage: Store any leftovers in an airtight container in the refrigerator for up to 4-5 days.
Let's Make It Together!
Comforting Sweet Potato Hummus
Ingredients
- 2 medium sweet potatoes
- 1 head of garlic slice the top off
- 1 can 15 ounces chickpeas, drained and rinsed
- Zest and juice of 1 orange
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1 teaspoon Grand Marnier optional
- 1/2 tsp. cinnamon
- 1/2 tsp. paprika
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- Additional olive oil thyme, and orange zest for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F
- Roast the Sweet Potatoes: Wash the sweet potatoes and cut them in half. Place them on a baking sheet lined with parchment paper and then rub them with olive oil, salt and pepper. Place them skin side up on the baking sheet.
- Take 1 whole head of garlic and slice the top off. Place the garlic onto a small piece of tin foil. Add olive, salt and pepper and then wrap it up in the tin foil. Add the garlic to the same baking sheet pan as the sweet potatoes.
- Roast the sweet potatoes in the preheated oven for about 40 minutes or until they are soft and tender. Remove from the oven and let them cool slightly.
- Prepare the Hummus Base: In a food processor, combine the roasted sweet potatoes (scoop out the flesh from the skins), squeeze the roasted garlic out of its skin, add drained chickpeas, orange zest, orange juice, tahini, Grand Marnier (if using). While the food processor is running add your olive oil.
- Blend: Process the mixture until smooth and creamy, scraping down the sides of the food processor as needed. If the hummus is too thick, you can add a little more olive oil or orange juice to reach your desired consistency.
- Season: Season the sweet potato hummus with salt and pepper to taste. Adjust the seasoning as needed.
- Serve: Transfer the sweet potato hummus to a serving bowl. Drizzle with a little extra olive oil and sprinkle with fresh thyme leaves and orange zest for garnish.
- Enjoy: Serve the sweet potato hummus with your favorite dippers such as pita bread, crackers, sliced vegetables, or use it as a spread for sandwiches and wraps. Enjoy the creamy and flavorful goodness!
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4-5 days.
Let's Eat!
I hope that you enjoyed reading and trying my recipe for this Sweet Potato Hummus! I would love to hear from you. Drop me a line, comment or ask me a question! Thank you for taking the time to read my blog article and supporting my website. Happy Cooking!