I don’t know about you, but I’m always looking for new and interesting hummus recipes. Here it is, guys – Roasted Garlic Sweet Potato Hummus!
The other day, Nick came back from the store with a glimmer in his eye. He had found a hummus that was truly unique, unlike anything we had ever seen before (ooh, ahh). It was blended with carrots, apricots and pine nuts. I had a taste of it and thought… well, it’s definitely different. It looks great, I want it to taste great too. But, it just seemed to fall flat.
That’s quite possibly the best argument you can make for making hummus (or anything, really) at home. Because, you can flavor it exactly 100% how you like it. I like having that control. This creamy roasted garlic and sweet potato hummus is exactly what I was hoping to taste when I saw the pre-made container Nick brought home. It combines some of my absolute favorite go-to-ingredients (Um, hello sweet potatoes, roasted garlic, and white beans! Yes, I’m talking about you!)
White beans stand in for chickpeas this time around, and roasted sweet potatoes add a creaminess that is really delightful. Plus, really, who doesn’t love the sweet and savory richness that comes from roasted garlic?
Serve this with some fresh pita bread from the bakery, or fresh veggies (carrots would be awesome!) and enjoy.
Preheat oven to 400 degrees. Pierce sweet potato with a fork on all sides. Place on a baking sheet. On the same sheet, place unpeeled garlic cloves on a small piece of foil. Drizzle with a bit of olive oil, and sprinkle with salt. Wrap foil into a sealed package. Bake garlic cloves and sweet potato until tender and easily pierced with a knife, and the garlic has caramelized, 45 minutes to an hour.
For the hummus:
Once sweet potato and garlic cloves have cooled enough to handle, peel and place into food processor.
Rinse and drain beans. Add to food processor.
Zest lemon, reserving some for topping.
Add olive oil, lemon juice, lemon zest, cumin, tahini and puree until smooth.
Season with salt and pepper to taste, and top with chopped pecans, remaining lemon zest and a drizzle of olive oil.
Chill in the fridge for about an hour before serving.
Do ahead: The sweet potato and garlic cloves can be roasted ahead of time. Peel and store in the fridge until ready to use.
I really do love my food processor, and it makes quick work of hummus. I bought mine in 2009 and after 7 years, it's still going strong. Highly recommend!