Sweet Potato Hummus

Instructions

1. Step 1

   Preheat the oven to 220°C and place a baking sheet inside to heat.

   Cookware: baking sheet, oven

2. Step 2

   Peel and cube the sweet potato. Toss it with 1 tbsp (15 ml) olive oil, then spread it in a single layer on the hot baking sheet.

   Ingredients used: 15.0 ml Olive Oil, 500.0 gr Sweet Potato

   Cookware: baking sheet, Chef Knife, cutting board, mixing bowl, Vegetable Peeler

3. Step 3

   Roast until tender and lightly browned, turning once halfway through. Let the roasted sweet potato cool until it is no longer steaming.

   Timer: 25 min (fixed)

   Cookware: baking sheet, oven

4. Step 4

   Place the chickpeas, tahini, lemon juice, garlic, cumin, salt, and roasted sweet potato in a food processor. Process until combined, stopping once to scrape down the sides.

   Timer: 2 min (fixed)

   Ingredients used: 240.0 gr Chickpea, 6.0 gr Garlic, 2.0 gr Ground Cumin, 45.0 ml Lemon Juice, 3.0 gr Salt, 60.0 ml Tahini

   Cookware: food processor, Silicone spatula

5. Step 5

   With the food processor running, gradually add 1 ¾ tbsp (25 ml) olive oil and the cold water. Blend until smooth and creamy.

   Timer: 2 min (fixed)

   Ingredients used: 25.0 ml Olive Oil, 30.0 ml Water

   Cookware: food processor

6. Step 6

   Transfer the hummus to a serving bowl. Drizzle with the remaining 1 tsp (5 ml) olive oil and sprinkle with paprika.

   Ingredients used: 5.0 ml Olive Oil, 1.0 gr Paprika

   Cookware: serving bowl, Silicone spatula