Sweet Potato Miso Hummus
Sweet Potato Miso Hummus — a delightful fusion of traditional hummus ingredients with the sweet and umami-packed flavors of roasted sweet potato and miso paste. This recipe not only satisfies your taste buds but also adds a colorful, nutrient-rich option to your table.
Equipment
- High speed blender
Ingredients
- 2 medium sweet potatoes
- 1 can chickpeas drained and rinsed
- 1 tsp miso paste
- 2 tbsp tahini
- 1 clove garlic
- 1 tbsp lemon juice add more to taste
- 2 tbsp olive oil
- salt to taste
- 3-4 tbsp cold water for desired consistency
Toppings
- 1 tbsp olive oil
- 1 tbsp chopped parsley optional
- 1 tsp sumac optional
- 2 tbsp pomegranate seeds optional
Instructions
- Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake for 40–50 minutes, or until it’s soft. Allow it to cool, then peel off the skin and mash slightly the flesh.
- In a food processor, combine the mashed sweet potato, chickpeas, miso paste, tahini, garlic, lemon juice, olive oil and salt. Blend until smooth, scraping down the sides as needed.
- Add water, 1 tablespoon at a time, blending after each addition until you reach your desired consistency. The hummus should be creamy and spreadable.
- Taste and adjust the seasoning with salt, pepper, and additional lemon juice if needed.
- Transfer the hummus to a serving bowl, drizzle with olive oil, and garnish with a sprinkle of parsley, sumac and pomegranate seeds. Serve with pita bread, crackers, or fresh vegetables.