This creamy, vegan dip is the deliciousness you've been missing in your life!
Vegan hummus that’s bursting with flavor, both sweet and spicy. Enjoy it as a snack with veggies, or as a spread!
Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hour 10 minutes
Yield: 3-4 cups hummus
2 medium sweet potatoes
3 tablespoons olive oil
2 cups cooked chickpeas (or one can of chickpeas, rinsed and drained)
3 tablespoons tahini
3 cloves garlic, peeled
juice of 1 lemon
zest of ½ lemon
ground sea salt, to taste
1 ½ teaspoon cayenne pepper (start with less, season to taste)
½ teaspoon smoked paprika
¼ teaspoon cumin
Ingredients for the tahini
1 cup sesame seeds
2 tbsp. olive oil
Preheat oven to 400 degrees Fahrenheit. Bake the sweet potatoes on the middle oven rack or in a baking dish for 45 minutes to an hour. They should yield to a gentle squeeze when they’re done baking.
Spread the sesame seeds on a shallow baking tray and roast, shaking frequently, until fragrant (about 8 minutes).
To prepare the tahini, combine the roasted sesame seeds with the olive oil in a food processor and process until the mixture turns into a smooth paste (about 5 minutes).
While the sweet potatoes are cooling, toss all of the other ingredients into a food processor (if you’re sensitive to spice, you may want to save the spices for last and add them to taste). Once the sweet potatoes have cooled enough to handle, use a knife or your fingers to peel the skin off of them. Add the sweet potatoes to the food processor.
Blend well, and serve! Can be garnished with a light sprinkle of cayenne pepper and sesame seeds.