Sweet Potato and Chipotle Hummus
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Right after I made the spicy avocado and cilantro hummus I was thinking up another flavor to try. This week’s humpday hummus is a combination of sweet and spicy – courtesy of sweet potatoes and chipotle peppers. Noms, right?
Yes, I peeled the garbanzo beans again. I can’t help it. It’s a labor of love. Is it necessary? Not at all. But I think once you do it, you’ll be addicted like I am.
Hummus, at its very core, is just garbanzo beans (a.k.a. chickpeas) blended with tahini (sesame paste, reminiscent of peanut butter), olive oil, lemon juice, salt and garlic. The flavor combinations are endless! So I’ll be trying a new one every week. Yay beans!
A note about the sweet potatoes – I would normally bake them because it helps the sweet potatoes caramelize and develop its sugars, but it’s still eleventy million degrees outside and the thought of turning on my oven disgusts me, so I poked a few holes in mine and threw them in the microwave. My microwave has a “potato” button, so that’s what I used. It was about 3-5 minutes.
Warning – chipotle peppers, as delicious and smoky as they are, can get spicy. Taste as you go, you can add it in but you can’t take it out.
Easy peasy: sea salt, garbanzo beans, tahini, turmeric, chipotle peppers, limes, sweet potatoes (not pictured: garlic and olive oil).
Add the garbanzo beans (they should be peeled if you’re gangstaaaa), tahini, and the juice of one lime.
It’ll look a little course.
Scoop the sweet potatoes out of the skins and add to the beans. Also add in the turmeric now if you’re using it. I think it makes the color pop a bit.
Add in one chipotle pepper and a bit of the adobo sauce that it comes in. Use a smaller one if you and spicy ain’t never been friends. Use a bit more of the adobo sauce if you and heat are BFFs.
She’s a little… thick… and I like ’em thick but I don’t like ’em sloppaaaay (boop! holla if ya heard me). I turned the food processor back on slowly drizzled in some olive oil – probably about 2 tablespoons total. Remember – you can add it in but you can’t take it out, so pause between tablespoons to check for your desired consistency. This is also the point where I realized I forgot the garlic. Whoops! So I cut it up a bit and added it here.
Pulse and check for seasoning – you should add salt at this point. Want more spice? Add another pepper in. She still too thick? Drizzle in a bit more olive oil. At this point I squeezed another half a lime in and some salt. I was tempted to add another pepper in, but it would have overpowered the subtle sweetness of the sweet potato. *kanye shrug* Chef’s choice, though.
Boop! Sweet potato and chipotle hummustimes! Hurray for hummus!
Random sidenote and tangent: the last time I made hummus, it was so delicious I couldn’t stop eating it. When one eats hummus, one tends to forget that IT’S STILL MADE OUT OF BEANS AND BEANS CAN EFF UP YOUR ENTIRE WORLD. So, if your stummy region gets sensitive like mine does, pace yourself with the hummus, y’all. It’s not worth it… it’s … not… worth… it.Maybe a little worth it.
Sweet Potato and Chipotle Hummus
makes about 1 1/2 cups in 10 minutes (25 minutes if you peel the garbanzo beans)
Ingredients
1 (15-ounce) can of garbanzo beans (optional step: peel them)
1 garlic clove
1-2 limes, juiced
1/4 cup tahini (a little less than 1/4 of a cup, actually)
1/4 tsp tumeric (optional)
2 medium sweet potatoes, cooked and peeled
1 chipotle pepper + adobo sauce
salt
olive oil
Directions
Optional first step: Peel the thin white skin off of the garbanzo beans by placing a bean between your thumb and index finger, the pointy end of the bean facing toward your palm. Give it a bit of gentle pressure and the bean should slip right out! Be careful, I had beans flying all over the place. It took about 15 minutes to peel an entire can of garbanzo beans. It’s definitely a labor of love.
Place garbanzo beans, garlic cloves, juice from one lime and tahini in a food processor. Pulse until it looks like a course meal, about 10-15 pulses. Add the meat of two cooked sweet potatoes (baked, microwaved, steamed) and the turmeric. Puree until combined. Add in one chipotle pepper and some of the adobo sauce. Puree and add salt and/or additional lime juice to taste. With food processor / blender on, slowly drizzle in olive oil – I used about two tablespoons – until desired texture is reached.
Serve with whatever you like – pita chips, crackers, whatever. I find it also goes well with fingers and spoons.
So dang good!
Notes
I think the chipotle was a little strong. Next time I’d keep the same one pepper + adobo sauce, but I’d add one more sweet potato into the mix. The ones I used for this round were more “smedium” than “medium”. I’d also bake the sweet potato instead of nuking it.
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