VIBRANT HUMMUS RECIPE
Have you ever tried purple sweet potatoes? Purple sweet potatoes are a nutritious starchy root vegetables loaded with vitamins, minerals, and antioxidants. They have a vibrant purple flesh and a rich, creamy texture. A perfect ingredient for a hummus recipe, don’t you think?
Purple sweet potato hummus combines purple sweet potatoes, chickpeas, toasted sesame seeds (or tahini), lemon juice, and spices.
You can enjoy this delicious vibrant spread with Buckwheat Seed Bread, roasted vegetables, crackers, or simply eat it with a spoon.
MEET THE INGREDIENTS
- Purple sweet potatoes (check How to bake purple sweet potatoes)
- Cooked chickpeas
- Toasted sesame seeds (check How to toast sesame seeds), or you can add tahini instead
- Garlic
- Lemon juice
- Olive oil
- Water or unsweetened rice milk
- Salt
HOW TO MAKE PURPLE SWEET POTATO HUMMUS
STEP 1
Place the ingredients into a high-speed blender and process until the mixture is smooth.
STEP 2
Transfer hummus to a bowl or spread on toast and top with roasted chickpeas, toasted sesame seeds, chives, sprouts, and mint leaves.
TIPS AND HOW-TOS
HOW TO BAKE PURPLE SWEET POTATOES
- Preheat oven to 200°C.
- Wash a couple of purple sweet potatoes well and pat them dry with a dishtowel.
- Place on a baking sheet and put them in the oven to bake for 30-45 minutes depending on size.
- Check at 30 minutes by inserting a fork into the center. They should be soft. If not, return to the oven and check again in 10 minutes. Let them cool down a bit before peeling. There should be about 400 g after you bake and peel them.
HOW TO TOAST SESAME SEEDS
- Heat an ungreased skillet over medium heat. Add seeds and spread them in a single layer.
- Cook for a couple of minutes and stir frequently to keep the seeds from burning. When the seeds begin to get golden and release their aroma, they are done.
- Immediately remove the skillet from the heat and transfer the seeds onto a paper towel to cool.
PURPLE SWEET POTATO HUMMUS IS
- Vegan
- Gluten-free
- Soy-free
- Nut-free
- Flavorful
- Vibrant
- Easy to make
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Purple Sweet Potato Hummus
Equipment
Ingredients
- 1.5 cups baked purple potatoes (approx. 300 g) peel the skins
- 1/2 cup cooked chickpeas (approx. 100 g)
- 40 g toasted sesame seeds or tahini
- 2 cloves garlic
- 2 tablespoons olive oil
- 80-100 ml water or unsweetened rice milk
- juice of 1 small lemon
- salt to taste
Instructions
How to bake purple sweet potatoes
- Preheat oven to 200°C.
- Wash a couple of purple sweet potatoes well and pat them dry with a dishtowel.
- Place on a baking sheet and put them in the oven to bake for 30-45 minutes depending on size.
- Check at 30 minutes by inserting a fork into the center. They should be soft. If not, return to the oven and check again in 10 minutes. Let them cool down a bit before peeling. There should be about 400 g after you bake and peel them.
How to toast sesame seeds
- Heat an ungreased skillet over medium heat. Add seeds and spread them in a single layer.
- Cook for a couple of minutes and stir frequently to keep the seeds from burning. When the seeds begin to get golden and release their aroma, they are done.
- Immediately remove the skillet from the heat and transfer the seeds onto a paper towel to cool.
Purple sweet potato hummus
- Place the ingredients into a high-speed blender and process until the mixture is smooth.
- Transfer hummus to a bowl or spread on toast and top with roasted chickpeas, toasted sesame seeds, chives, sprouts, and mint leaves.
* The nutritional information provided is calculated automatically and should be used as an estimate.
3 comments
[…] Purple Sweet Potato Hummus via Rainbow in my Kitchen […]
I love hummus dip. This looks to pretty to eat!
Thank you so much, Sadonna! I’m glad you like it.