Sweet potato hummus with lime is a great twist on traditional lemon and garlic hummus. The sweet potato brings a great colour to the dip. Perfect as part of a Middle Eastern meal or an appetiser snack.
The fabrics you see are all from a previous Christmas project left over in my “Magpie Cupboard”. I like that my Magpie Cupboard now has purpose and is not just nagging me about unfinished (unstarted usually) sewing projects.
Food Blogger Connect has given me plenty to think about, one thing is how I want to be more organised and know a little further in advance what I will be writing about and when. Quite often I want to cook something and put it on here but then decide it would be more relevant at a different time of year. So if you want strawberry cheesecake here, you need to wait until Wimbledon.
Sunday: cooking in a blur
Today’s recipe is ideal for parties. Hummus is a perennial party dipping favourite, great for dunking cucumber sticks and carrots into, it’s even a healthy option that waist watchers will tuck into – although their ratio of cucumber stick versus hummus might be different to mine.
Whilst creating this post I had Bethany of Dirty Kitchen Secrets in mind; Bethany is half Lebanese and half American, a bit like this hummus. I’ve taken a Middle Eastern dish and added an American flavour (ok I own up, I meant to do this in time for Thanksgiving but was late) with sweet potato, lime and cinnamon.
I have served the hummus alongside the wonderful Unearthed olives stuffed with chilli that featured in the wonderful Food Blogger Connect goodie bags that Bethany worked so hard to put together. I had a great time chatting with Beth and her husband Chris when a group of us met up the day after, so this post is my little gift to her.
Sweet Potato Hummus with Lime
Equipment
- Food processor or handheld blender
Ingredients
- 400 g chickpeas canned and drained
- 3 tbsp tahini heaped
- 100 ml olive oil you may need more depending on preferred texture - or thin with a little water
- 2 clove garlic crushed
- 100 g sweet potato cooked until soft
- 1 lime juiced
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp paprika
- salt to season
- olive oil extra for drizzling
- fresh coriander chopped, to garnish
Instructions
- Very very easy. Blitz your chickpeas, tahini, oil and garlic in the food processor. Leave some texture in the bits as it is going to be blitzed again in a minute.
- Add more or less oil than I've stated depending on how runny or thick you like your hummus to be - or thin with a little water. Add the rest of the ingredients to the processor and blitz again adding more oil or water if you like.
- Serve drizzled with oil and then some chopped coriander sprinkled on top. It tastes great with toasted pitta bread.
Notes
Microwave the lime for 10 seconds to yield more juice.
This hummus will keep for few days in the fridge.
What a fabulous combination of flavors – so bright and wonderful! Can't wait to try it 🙂
Hi Sarah–
I just discovered your blog today and, boy, am I glad I did. It's wonderful!!! I love it, and I look forward to returning often. Very interesting posts and photos. You have a lot to say and I find it fascinating!
🙂 Jane
Mmmm!! Looks awesome!