Sweet Potato Hummus

This IS the best hummus I have ever had – made by me or commercially made. Is it making the tahini fresh? The sweetness of slow cooked yams? I don’t know but I will just say it is spectacular. Does having a Vitamix blender help? Yes, considerably. The hummus is light, nearly fluffy when done. And silky smooth. It is the worth effort to make everything from scratch although taking the shortcut and using canned beans is fine to do.

Last week when I had free time I baked a box of sweet potatoes I had bought at Costco (a real bargain). Then after letting them cool I peeled and mashed them. I froze them in 2 cup bags (spread flat in a quart freezer bag). By doing this ahead of time I have ready to use potatoes – which thaw quickly. As for the beans, I cook them in my slow cooker.

Raw Tahini

Ingredients:

Directions:

Add the oil and sesame seeds to a high power blender (Vitamix). Start on Variable 1, turn to 10 and then to High. Using the tamper, push down until smooth, about 1 minute. The mixture will be very thick, unlike commercial tahini.

Store tightly sealed in the refrigerator.

Sweet Potato Hummus

Ingredients:

  • 2 cups mashed sweet potatoes, cooled
  • 1½ cups cooked garbanzo beans or 15 to 16 ounce can, drained and rinsed
  • ¼ cup raw tahini
  • ¼ cup fresh lemon juice (1 large lemon), strained
  • 3 Tbsp extra virgin olive oil
  • 1 tsp garlic, minced (2 cloves)
  • 2 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp sea salt

Directions:

Add everything to a high power blender (Vitamix). Start on Variable 1, turn to 10 and then to High. Using the tamper, push down until smooth, about 1 to 2 minutes. Taste for seasoning, add more salt if desired.

Store tightly sealed in the refrigerator.

Note - can be made in a food processor, process until smooth.

~Sarah

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