Sweet Potato Hummus

Ingredients

• 1 1/2 Cups Chopped Sweet Potatoes (– peeled and large dice (SEE NOTES))
• 2 cloves Garlic (– smashed and peeled)
• As needed Olive Oil
• As needed Kosher Salt and Ground Black Pepper
• 1 (15 ounce) can Chickpeas (– do not drain (SEE NOTES))
• 1/2 Cup Tahini (– well stirred)
• 2 TBS Lemon Juice
• 1 1/2 TBS Pomegranate Molasses
• 1 TBS Harissa Sauce ((SEE NOTES))
• Optional Toppings: Hot Honey, Roasted Pumpkin Seeds, Chopped Parsley, Za’atar

Instructions

1. 1

   Preheat Oven: Adjust oven rack to middle position of the oven and preheat to 425-regular or 400-convection (fan-forced) degrees F.

2. 2

   Season Sweet Potatoes: Line a large baking sheet with parchment paper for easy clean up. Dump the sweet potato and garlic out onto the middle of the baking sheet and then drizzle 1 tablespoon of olive oil over the potatoes and use your hands to toss to coat. Then season with ¾ teaspoon with salt and heaping ¼ teaspoon pepper and toss again to coat the veggies in the seasonings.

3. 3

   Roast Sweet Potatoes: Transfer the potatoes to the oven and roast, tossing halfway through, until the sweet potatoes are very fork tender and caramelized, about 26-32 minutes. Remove the sheet pan from the oven and place on a wire rack. Set aside and allow potatoes to cool completely.

4. 4

   Meanwhile, Soften the Chickpeas: Dump the chickpeas, along with their liquid, into a microwave-safe bowl. Place the bowl in the microwave and cover with a lid, leaving the lid cracked to vent. Then heat the chickpeas on high power for 4-6 minutes, or until chickpeas are very soft. Drain chickpeas, reserving all the liquid. Then, set both aside. (Note: This step is optional, however it is one of the keys to creating a super smooth hummus. Cook time will depend upon the strength of your microwave. You can also do this on the stove-top in a small saucepan if you prefer.)

5. 5

   Start the Sweet Potato Hummus: To a food processor or high-powered blender, add the roasted garlic cloves from step three, 4 tablespoons of the chickpea liquid (aquafaba), all the lemon juice, and ½ teaspoon of salt, and a scant ¼ teaspoon of pepper. Process until the garlic is completely minced and the mixture is a little foamy. Use a rubber spatula to scrape down the sides and the bottom of the bowl before proceeding to the next step.

6. 6

   Add the Tahini: Add the tahini to the food processor and process for 1 minute. Stop and use a rubber spatula to scrape down the sides and the bottom of the bowl. Recover and process for another 45 seconds to 1 minute, or until mixture is thick and creamy.

7. 7

   Add Chickpea Liquid or Ice-Cold Water: With the processor running, add 6 tablespoons of the chickpea liquid or ice-cold water and stop the machine once all the liquid is added. Use a rubber spatula to scrape down the sides and the bottom of the bowl. Recover the machine and continue to process for 30 seconds to 1 minute, or until the mixture is thick.

8. 8

   Add Softened Chickpeas: Add the softened chickpeas to the food processor and process for 2 minutes, stopping and scraping the sides and the bottom of the bowl once during blending.

9. 9

   Add Roasted Sweet Potatoes, Molasses and Harissa: Add Roasted Sweet Potatoes, Molasses, and Harissa: Dump the roasted sweet potatoes, pomegranate molasses, and harissa into the food processor. Cover and process for 1 to 2 minutes or until the hummus is very creamy and silky in texture.

10. 10

    Adjust Consistency and Taste: Grab a spoon and give the hummus a taste. Then adjust the sweet potato hummus flavors to suit your taste buds and adjust the consistency by adding more chickpea liquid or ice-cold water 1 tablespoon at a time. (Note: I typically add 1 heaping tablespoon of extra virgin olive oil for richness and another tablespoon of chickpea liquid.)

11. 11

    Serve Sweet Potato Hummus: Garnish and Serve Sweet Potato Hummus. Transfer the sweet potato hummus to a serving bowl and garnish the top with hot honey, roasted pumpkin seeds, and parsley, if using. Enjoy!