Prep Time::10 mins
Additional Time:: 2 hrs
Total Time:: 2 hrs 10 mins
Servings::16
Yield::2 cups
Ingredients
2 large sweet potatoes, cooked until tender
⅓ cup tahini
2 cloves garlic, crushed
1 teaspoon kosher salt
1 teaspoon ground cumin
¼ teaspoon ground dried chipotle pepper
1 pinch cayenne pepper
2 tablespoons olive oil, divided
½ lemon, juiced
2 tablespoons cold fresh water (Optional)
1 pinch ground Aleppo pepper
freshly chopped parsley leaves for garnish
Directions
Scoop sweet potato flesh into a bowl. Let cool to room temperature.
Add tahini and garlic to the sweet potatoes. Season with salt, cumin, chipotle, and cayenne. Drizzle in 1 tablespoon olive oil and lemon juice. Mash until hummus reaches desired smoothness. Add water to lighten the texture; whisk in 1 tablespoon at a time.
Cover with plastic wrap and refrigerate for at least 2 hours.
Taste and adjust seasonings as desired. Transfer hummus to a serving bowl. Drizzle remaining olive oil, Aleppo pepper, and parsley over the top.
Chef's Notes:
Make sure your sweet potatoes are very, very tender. Measure out 2 cups if yours are already mashed.
Some folks like just a hint of garlic and lemon, while others like to be crushed by it. Same goes for the tahini and other seasonings.