I have always enjoyed this fantastic traditional recipe. This was prepared with a unique touch by my mother and grandmother!
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 20 |
Ingredients
- 3 sweet potatoes
- 1 (15 ounce) can garbanzo beans, drained (reserve liquid) and rinsed
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- ½ teaspoon lemon zest
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon ground white pepper
- sea salt to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Poke holes all over sweet potatoes with a fork.
- Roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool. Cut sweet potatoes in half lengthwise.
- Combine garbanzo beans and olive oil in a blender and pulse several times to mash. Scoop flesh out of sweet potato peels and add to the blender; pulse to combine. Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt to mixture; blend until smooth, adding reserved garbanzo bean liquid as needed to make a smooth, creamy hummus.
Reviews
We used it under turkey as a purée/mash. Unbelievably great!!
This is really good,and simple to make
Delicious! Kept the recipe as is except seasoned with 1/2 tsp cinnamon and 1/4 tsp nutmeg instead of savory spices. Good with graham crackers!
I used black beans and home grown purple sweet potatoes. I also added my own roasted sweet peppers and my roasted Serano chilies. Yummy. ??
That poor dude who didn’t follow the instructions to thin it out doesn’t know what he’s missing, does he? This is some of the best hummus I’ve ever eaten. And that’s straight out of the blender. Can’t wait till it’s been in the fridge and melded! Thank you–loved it. (Added more coriander & lemon juice; my yams were old SO! used a CAN of sweet potatoes, rinsing all the syrup off. Don’t know the difference, so, don’t KNOW the difference.)
As written, it’s a god start, but it was lacking something. When I served it, threw an extra drizzle of EVOO and a sprinkle of paprika. It save it a slight of a kick that it was lacking before.
Nice taste but WAY too thick. Took forever to get it all blended so not really worth the time.
I followed the recipe as written. This was pretty good and a nice change from traditional hummus. The potato gave it a nice creamy texture and a light sweet taste, and the seasoning was mild. One thing I like about hummus is that you can easily make the recipe your own. One could easily spice it up by doubling or tripling the coriander and cumin, or use other spices such as garam masala or herbs.
Made this for book group and all requested the recipe!
i made this recipe as part of my Allrecipes Canadian Allstars challenge. This recipe has potential. i made the recipe as it was written. The texture is spot on. i did not use any of the reserved liquid from the garbanzo beans, however, next time i will double the corriander and cumin and perhaps incorporate some roasted garlic as i found the recipe on its own a little bland. i will also leave the lemon zest out as i thought it to be a little overwhelming, but not terrible. Overall, a good recipe!
I was a little worried the bean taste would be too strong but after a few hours in the refrigerator the flavors melded together very nicely. I will definitely make this again!
This was very good. But I don’t understand why weight isn’t used for something so variable in size as sweet potatoes. So, for the record, I used 2 average sweet potatoes that weighed 12 oz. I thought the consistency and flavor was good using most of the garbanzo liquid; the recipe made 2 cups.
I used 2 sweet potatoes instead of three and black pepper instead of white; it turned out great. I added the 3rd sweet potato to leftovers the next day to beef it back up for enjoyment in the coming days on burritos, etc. A solid recipe overall!
From reading other reviews, I added some garlic, and more spices, more lemon, and only used 2 potatoes. Tried making this in my Vitamix…way too thick. I would recommend a food processor for sure. It’s tasty now, and I’m hoping even better after chilling for a while. Thanks for a great base recipe.
I followed the recipe exactly and its fantastic!!! so yummy! sweeter and creamier than regular hummus. it goes great with green apples, celery, and triscuit crackers. highly highly recommend!!
I used salt and a clove of garlic but none of the other spices the recipe calls for. It came out like a traditional hummus but with the sweetness of the potatoes, which I really liked!
I love this but spiced it with 4tsp adobo sauce and one chipotle pepper.
Just finished with this recipe,it is definitely a keeper finished the top with a stream of molasses and pine nuts.It`s beautiful to!
I really liked this recipe a lot, and will be making it again. I’m giving it four stars, because I felt that something was missing. I added a couple of cloves of garlic as per others’ suggestions, and that really brought all the flavors together nicely. Everyone really enjoyed this, and asked for the recipe. I may see how some fresh cilantro tastes next time…
I used only one sweet potato and microwaved it for 4 minutes to cut down cooking time. Also only one cup of garbanzo beans
Very good and different, especially with apple slices. Couldn’t decide if I liked it better with or without garlic – both ways were good.