Prep:
15 minutes
Cook:
30-40 min + 60-90 min more if using dry chickpeas
Makes:
3 cups hummus
Ingredients
- 1 small sweet potato
- 2 tbsp. pine nuts, toasted
- 2 cups cooked chickpeas (or 1 can chickpeas, rinsed and drained)
- ½ cup tahini
- 1 tsp salt
- ½ tsp pepper
- 3 tbsp. lemon juice (juice from 1 lemon)
- 2 garlic cloves (optional)
- ½ cup ice-cold water
- 2 tsp olive oil
- ¼ tsp all spice
- ½ tsp pink peppercorns (optional)
Method
- Pre-heat oven at 200 C. Place sweet potato in a tray in the middle of the oven and bake for 30-40 minutes or until fork tender. Cool slightly before peeling.
- Toast the pine nuts in a small pan over medium heat moving them around constantly so they don’t burn. This only takes 3-4 minutes.
- In a food processor add chickpeas, tahini, sweet potato, salt, pepper, lemon juice and garlic (if using). Pulse ingredients until well combined. Add ¼ cup water and then 1 tablespoon more at the time, while processing at medium speed. It should take at least 5 minutes to reach a creamy consistency. Taste and adjust seasoning.
- Serve topped with olive oil, all spice, pink peppercorns and toasted pine nuts.
- The hummus can be stored in the fridge for up to 3 days.
Tips and variations
You can replace the sweet potato with squash.
I prefer to use dry chickpeas that I cook in a pressure cooker for 50 minutes at high pressure (no pre-soaking required). On the stove, it takes about 1.5-2 hours to cook the chickpeas (add ½ tsp baking soda to the water if using this method).
