Ingredients

1 medium sweet potato
1 400mL can chickpeas, drained and rinsed
2 tbsp tahini paste
2 tbsp lemon juice, freshly squeezed or unsulphured
2 tbsp olive oil, plus more for topping
1 large or 2 small cloves garlic
2 tsp cumin
1/2 tsp coriander seed powder
1/2 tsp chili powder
pinch cayenne pepper (or to taste)
1/2 tsp poultry seasoning
1/2 tsp turmeric (optional)
1 1/2 – 2 tsp salt

optional toppings: raw or roasted pepitas (pumpkin seeds), sesame seeds, chopped parsley or cilantro

Method

1. You can choose to either roast or boil the sweet potato for this recipe. To roast: Wash the sweet potato and then prick it with a fork (do not peel). Place in a 425°F preheated oven on a lined baking sheet for 40-60 minutes, or until fork tender in the thickest part of the potato. Allow to cook to the touch. Cut the potato in half lengthwise and scoop out all of the insides to be used for the hummus (discard the skins or enjoy on their own). To boil: Peel and chop potato into about 8 similar sized pieces (cut in half lengthwise and then cut each half into 4). Add potatoes to boiling, unsalted water, and turn the heat to medium-high. Partially cover and cook for about 15 minutes, or until fork tender. Drain the water from the potatoes and allow to cool to the touch.
2. Add all ingredients to a food processor except for the toppings. If you have a small food processor you will likely have to make this in 2 batches. Blend until everything it is smooth and incorporated. You may need to scrape down the sides once or twice to make sure that everything is well incorporated.
3. Scoop into a serving dish or storage container. Top with a drizzle of olive oil and optional toppings. Refrigerate for up to one week if not eating immediately.

Notes:

1. If storing in a container to serve later, I recommend drizzling the olive oil right away to keep the top from drying. When you scoop it into a serving dish later on, you can top with additional olive oil for appearance. This is also the best time to add your additional toppings for decoration so they don’t get mixed in when transferring.
2. If you would like more sweet potato flavour use a larger potato, and use a smaller one if you would like less sweet potato flavour. Just be sure to adjust your seasoning accordingly.
3. Boiling sweet potatoes for a short amount of time retains more Vitamin A and makes nutrients more available for absorption. However, cooking the potato whole with the skin on minimizes leaching of water-soluble vitamins. You can cook your potatoes based on time, flavour, OR nutrient-profile preference.
4. This hummus is fantastic as a spread for wraps and sandwiches, as well as a dip for dinner and crudité.