Sriracha Sweet Potato Hummus
85kcal
Ingredients
- 1 sweet potato large
- 2 15.5 oz can chick peas rinsed and drained
- 2 tbsp sriracha sauce
- 3 tbsp tahini
- 2 tbsp olive oil
- 5 tbsp ice cold water
- 4 cloves garlic peeled
- 1 lemon
- 1 tsp salt
Equipment
Method
- Scrub and pierce sweet potato. Wrap in foil and bake at 450° for 60-75 minutes or until soft.
- Let cool and peel (tip, put in the fridge overnight. Peeling is a breeze when cold)
- Cut sweet potato into chunks
- Boil chick peas with 1 tsp of salt for 20 minutes
- Put chick peas in a strainer and run under cold water. Peel the chick peas and put in a separate bowl. Discard the peels
- Put garlic chick peas in food processor and pulse until ground. Add tahini and pulse some more to incorporate. Add the sweet potato, sriracha, olive oil, lemon juice and blend. Add cold water tablespoon by tablespoon as needed.
- The mixture will be very soft. Let refrigerate for at least one hour to firm it up before serving
Nutrition
Calories85kcalCarbohydrates6gProtein2gFat7gSaturated Fat1gSodium389mgPotassium110mgFiber1gSugar1gVitamin A2305IUVitamin C11mgCalcium19mgIron1mg
Notes
My husband is a snacker of the highest order. I am a hummus addict of the highest order. This is our common ground.