Click here for this Red Lentil Hummus recipe by “Sweet Potato Soul”!

There is hummus among us. This simple dip/spread has worked it’s way into my life over many years. My parents used to make hummus and tabbouleh for dinner occasionally! I’ve had spicy ones, savory ones, plain ones. I’ve eaten it on sandwiches, crackers, veggies, chips, spoons. It’s pretty much awesome.

It’s also super filling and good for you! There aren’t many health and fitness blogs that haven’t mentioned the awesomeness of hummus at some point. Today is that day for me! I’m sharing with you a recipe that I found on The Novice Chef Blog. That Jessica, she’s so crafty! Not only is she a hilarious writer, but her recipes and pictures are just amazing. I want to be like her when I grow up. Especially if it involves eating this hummus.

Click here for this Jalapeno Cheddar Hummus recipe by “Eat Live Run”!

Spicy Sweet Potato Hummus (based off a recipe from The Novice Chef Blog)
Servings: 12 (1/4 cup per serving)
PointsPlus Per Serving: 4

Ingredients

  • 1 large sweet potato, 4 PP (she used two, but I only had one)
  • 3 garlic cloves
  • 1 15 oz can chickpeas, rinsed and drained, 17 PP
  • 1/4 cup tahini, 10 PP
  • 3 tbsp lemon juice
  • 2 tablespoons olive oil, 7 PP
  • 2 tablespoons brown sugar, 2 PP
  • 1 tablespoon cumin, 1 PP
  • 1 teaspoon cinnamon
  • 1/4 to 1/2 teaspoon cayenne pepper, to taste
  • 1/2 teaspoon salt (optional)

Click here for this Roasted Garlic and Sriracha Hummus recipe by “Olives for Dinner”!

Directions
1. If you haven’t already baked the sweet potato, go ahead and turn your over to 400 degrees. Wrap the sweet potato in foil and set in there for about 45 minutes to 1 hr. You’ll know it’s done when it’s soft and mushy to the touch and your whole house will smell like sweet potato pie.

2. Once your sweet potato has been baked, peeled and mashed, get out a food processor and puree the chickpeas and garlic. Add tahini, lemon juice, olive oil, brown sugar, and spices. Puree until smooth. Then add sweet potatoes and puree until completely combined.

Serve immediately or store in an airtight container in the fridge until ready to serve. To freeze, place in a freezer safe ziplock bag and ensure there is no air in the baggie and freeze for up to 3 months.

Now, I only have a two-cup food processor, so I tried this in my blender at first. Blenders are practically USELESS when attempting to puree something that isn’t mostly liquid already. Sheesh. That was a big mess. So I just mixed all my ingredients in a bowl and then did two batches, one at a time, in the food processor and it worked just fine!