I’ve been LOVING hummus lately. It packs such a nutritional punch and it’s so addictive, but I don’t feel bad about being addicted to it. I love store-bought hummus and admittedly eat it a lot, but making it yourself is a) so easy, and b) SO cheap, that it’s hard not to do. This recipe takes a bit more time than a traditional hummus, since you roast sweet potatoes first. But boy oh boy, it’s worth it. Sweet potatoes make this healthy snack even MORE healthy and nutrient-packed, and the flavor they add is phenomenal. You can use leftover roasted sweet potatoes if you’re making them for dinner, which may save you some time!
Making hummus involves nothing more than blending some ingredients together in your food processor or blender. Some people take the skins off the chickpeas before using them- this creates a smoother, creamier hummus. However, this is a blog about food for busy people, and as a busy person, I don’t have time for that.
To create a smooth hummus WITHOUT the labor of peeling the chickpeas, I recommend the following: The chickpea liquid is thicker than water, and when added gradually, it helps emulsify the hummus. Blending the ingredients thoroughly before adding it ensures the solids are pulverized completely, making it smoother. It might not be quite as smooth as taking the skins off the chickpeas, but to me, this is just one of those things that isn’t worth the time or effort.
I love hummus served with an extra drizzle of extra virgin olive oil on top. I also added sesame seeds for a little crunch, crushed red pepper for some heat, and minced fresh parsley to brighten it up a bit. Hummus is usually served as a dip with pita bread or crudités. It’s also GREAT spread on sandwiches (I made a simple one this morning with cucumbers inside a pita pocket), or as a substitute for mayonnaise in chicken or tuna salad (like this curried chicken salad). You can even spread it on chicken before baking it, which creates a crusty outside and keeps the meat juicy. Love hummus as much as I do? This is my THIRD hummus recipe on the blog. You should try this Sriracha Carrot Hummus and Roasted Garlic Hummus, too! And for a chickpea alternative, try using a bag of frozen peas to make pea hummus/purée. Recipe for Roasted Sweet Potato Hummus below :-)
