I think the humble sweet potato is fall’s unsung hero. Squashes and pumpkin steal the limelight and this humble spud is relegated to the corner. I love squash and pumpkin and come fall I can’t get enough! But I’ll tell you a secret… I love sweet potatoes even more.
I find they can be used in nearly any recipe that calls for winter squash, and have been my saving grace when a recipe calls for a certain type that my grocery store doesn’t cary. And they are always consistent. I have yet to buy a bad sweet potato. I always keep a bag on hand for times when the fridge is empty and I don’t feel like cooking anything fancy. Just toss some sweet ‘taters in the oven and you have a meal!
Mashed sweet potato can go anywhere canned pumpkin can. I whisk it into my oatmeal, bake it into my pie, and blend it into my lattes. And now, I even stir it into my hummus.
This recipe now tops the list of my favorite dips. It is earthy thanks to the garbanzos, nutty from the tahini, the sweet potato gives a pleasant but not overly sweet flavor, and the apple cider vinegar adds some zing. I like to add some smoked paprika to the mix. Just a touch to bring in some smokey flavor as well. Not only does the sweet potato add great flavor, but it also helps the hummus to blend much easier. If this is your first time making hummus at home, I recommend starting here.
- 1 1/2 cups garbanzo beans
- 1 cup mashed sweet potato
- 1/4 cup tahini
- 1/4 cup olive oil
- 2 teaspoons apple cider vinegar
- Pinch pimenton or smoked paprika (optional)
- 1/2 teaspoon salt
- Add all the ingredients along with 1/4 cup water to a high speed blender or food processor. Blend (or process) until your desired consistency is reached (I like my hummus silky smooth). Serve.
- To keep the recipe free of nightshades, do not add the smoked paprika or.