Hummus (Sweet Potato )
Servings: 2 1/2 cups
A slightly sweet, nutty, garlicky alternative to chickpea hummus.
Ingredients
- 1 large sweet potato (about 600g), peeled, cut into large pieces
- 1 garlic bulb (small to medium)
- Olive oil (for drizzling)
- 3 tablespoons pure tahini or tahini butter
- 1½ teaspoons salt, plus more
- 1 lime, juiced
- 1 cup aquafaba, vegetable stock or water
Method
Place a rack in upper third of oven and preheat to 190°C/170°C fan. Scatter sweet potato across a parchment-lined baking sheet, generously drizzle with oil, and toss to coat. Roast, tossing halfway through, until garlic is golden brown and sweet potato is tender and browned in a few spots. 20 minutes in to roasting, cut the top off the head of garlic, just enough to expose the cloves. Place cut-side down on the baking tray and drizzle with 1 teaspoon of the extra virgin olive oil. Total baking time should be around 40-45 minutes.
Let vegetables cool, then squeeze out the garlic from its skin. Transfer all to a food processor or blender and purée until smooth. Add tahini and salt and squeeze in juice from lime; pulse to incorporate. With motor running, gradually add up to 1 cup aquafaba, vegetable stock or water. Mixture should be the consistency of hummus; add a little more water if needed. Taste and season with more salt if needed.
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