My love of curry knows no bounds. It feels as though there is an endless amount of curry varieties and I have made it one of my unofficial goals in life to try each and every one. While this sweet potato hummus veers away from traditional hummus, it’s delicious and in my book that’s all that matters. It’s the perfect snack and as I found out, also a great companion on a grilled cheese sandwich. For this particular recipe, I used the Thai Curry Powder I got for Christmas from the Evanston Spice House. I found it to be the perfect blend of spice (flavor) and heat.
- 2 cups sweet potato, peeled and cubed (1 medium sweet potato)
- 1 1/2 cups garbanzo beans (1 15 oz can, drained and rinsed)
- 2 tablespoons tahini
- 1 clove garlic
- 1/4 teaspoon salt
- Splash lemon juice
- 1 tablespoon olive oil
- 2-3 teaspoons curry powder
- Bring a pot of water to a boil and add sweet potatoes. Cook until sweet potatoes are soft, 10 to 15 minutes (depending on size of cubes.) Reserve one cup of water as you drain the sweet potatoes.
- In a food processor combine all ingredients except the reserved water. I started with only 2 teaspoons of curry powder and continued to taste and adjust. Begin to run food processor and drizzle cooking liquid one tablespoon at a time into hummus, adding just enough water to smooth out the hummus. Hummus should be creamy and smooth.
- Remove from food processor and store in an airtight container in refrigerator for 4-5 days.
Variations for the Sweet Potato Hummus
I’ve found that over the years, you can pretty much mix anything with chickpeas and have it be a delicious, creamy snack. This has always been one of my favorite combinations but I think there’s a few ways you can change it around to make it better (or just as good/slightly different).
Sweet Potato: Squash and pumpkin are the logical substitutions for the sweet potato or really, anything you can puree. However, I stand by the sweet potato hummus and think you should start there. However, if you want a slightly more sweet potato flavor, try roasting the sweet potato first (like a baked potato). Then you don’t have to peel/cube it.
Curry Paste: Over the years I’ve moved to using curry pastes as well as powders. Depending what you have on hand, you can use whichever.
Cilantro: I’ll take this hummus a step further and add roughly 1/4 cup cilantro and swap out the lemon juice for lime juice.