So I really want to call this “hummus”, but with a very noticeable lack of chick peas (the traditional ingredient in hummus), it clearly isn’t, so we’re going to stick with Sweet Potato Dip. But make no mistake, it is designed to mimic hummus in every way, from the garlic and sesame paste, to the lemon and paprika – it’s a hummus makeover.
I created this dip for my hubby, who has an intolerance for chick peas. Not an I-don’t-like-them kind of intolerance, but a physical my-body-cannot-eat-these intolerance. He struggles with an almost-allergic reaction to legumes in general, and I’m always looking for ways to re-create legume or bean-based dishes for him.
Fortunately, he loves sweet potato, and because sweet potatoes have a mild flavor that works well with both sweet and savory spices, and super-creamy consistency, they work well as a bean substitute in dips.
This dish works well both with or without oil, so you’re all good if oil-free is your thing. My hubby even prefers it that way. It’s a little more thick without the oil, but the flavor is 100% on point. Adding oil to the recipe will give it more of that smoothness of hummus.
So bust out all the fresh veggies, crackers and chips – your new summer dip is here!
Sweet Potato “Hummus” Dip
Ingredients:
4 medium sweet potatoes
1/4 cup tahini
3 cloves garlic, crushed
1 tbsp nutritional yeast
1 tbsp onion powder
1/2 tsp ground black pepper
1/2 tsp smoked paprika
1/4 tsp ground cinnamon
1/4 tsp ground cumin
1/4 tsp kosher salt
1 tbsp fresh lemon juice
sriracha (to taste)
2-4 tbsp olive oil
Directions
Poke holes through sweet potatoes and microwave until cooked through (about 18-20 minutes depending on your microwave). Slice open and allow to cool. Peel skins off and put flesh into food processor.
Add remaining ingredients (except oil) to food processor and process until smooth. Stream in oil (if using), until combined.
Refrigerate for minimum one hour before serving.
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