A recipe for a Sweet Potato Chipotle Hummus from www.SpoonUniversity.com recently piqued my interest.
Armed with a leftover sweet potato to use up from dinner last night, I gave it a try. The recipe is supposed to taste like classic hummus with a sweet and spicy flare. Instead, of straight garbanzo beans and sesame, this recipe calls to replace half the usual beans with one baked sweet potato. The substitution adds a creamy sweetness that was great on chips and cucumbers slices.
The recipe was easily accomplished in the Vitamix, but needed more than the suggested 2 tablespoons of olive oil to help it along. I added a sprinkling of salt and pepper as well as a good amount of cayenne for both taste and show. If you love hummus, you’ll love this creative rendition.
Here’s the recipe with my adjustments.
Sweet Potato Chipotle Hummus
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
1 medium sweet potato
1 can (15 ounces) chickpeas
1 1/2 chipotle peppers in adobe sauce (increase or decrease to adjust spiciness)
4 tablespoons extra virgin olive oil
2 tablespoons water
1. Wash and dry the sweet potato and poke it all over with a fork.
2. If sweet potato isn’t cooked yet, place the sweet potato in the microwave for 8 minutes, or until cooked through.
3. While the sweet potato is cooking, drain and rinse the chickpeas in a colander.
4. Put chickpeas in the food processor, Vitamix or Magic Bullet blender.
5. Once the sweet potato is done cooking, remove the skin, chop, and add to the food processor.
6. Add chipotle peppers to the Vitamix.
7. Process, while slowly adding the extra virgin olive oil and water, until smooth.
8. Top with a sprinkle of extra virgin olive oil for richness and to maintain moisture. Add cayenne pepper to taste.
What to do with the rest of the potato?
Also, see Fun Facts About Vitamix.