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roasted-sweet-potato-hummus-recipe-simplywanderfull

Comforting Sweet Potato Hummus

simplywanderfull
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 addition of roasted garlic infuses depth while Grand Marnier adds a subtle hint of sophistication. Freshly squeezed orange juice brightens every bite. It is so good!
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Servings 4 people

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.