“Our destinies are the culmination of all the choices we’ve made along the way, which is why it’s imperative to listen hard to your inner voice when it speaks up. Don’t let anyone else’s noise drown it out…”
― Megan McCafferty, Second Helpings
I almost cannot believe that this hummus came out of our kitchen. Quite simply: it is utterly amazing…
You can probably make out the texture from the photos already; this hummus was super thick and seriously creamy. It was so perfectly sweet, and the spices were so well balanced that it could have basically passed as a dessert. Given one large spoon, it would be way too easy (and enjoyable) to finish an entire bowl of this delicious stuff all on its own. It was pure indulgence. I felt as if I was wasting it by using it as a dip…
However, because it’s made with such healthy and wholesome ingredients (No iffy supermarket oils + additives), the consistency actually turns out to be incredibly light! Despite the thickness, the hummus turned out to be easily ‘whipp-able’ and spreadable. And so, if anything, what makes it so dangerously addictive is its sheer lightness – you could continue to eat this stuff forever without suffering from a sickly overload.
So, if you are a big fan of red pepper hummus (and hummus in general), or a sucker for all things sweet potato and fall…look no further, I have the hummus which you have been looking for all of your life. You will go to sleep dreaming of this stuff. (You think I’m joking right?)
Addiction, anyone…?! Someone hide the salted tortilla chips please, I repeat: HIDE THE SALTY TORTILLA CHIPS FROM US ALL!!
This hummus is basically the marriage of autumn and summer. What’s not to love about this in the middle of a rainy October? For you guys living over in the States, the sweet potato is prominent enough to make this the perfect (if not the best ever) Thanksgiving side dish!
Makes one hummus mountain! (serves 8-10)
- 2 medium sweet potatoes, cooked, peeled, and diced.
- 1 x can of chickpeas (keep the water)
- ½ tsp powdered garlic
- Juice of 1 lemon
- 4 tbsp olive oil
- 2 tbsp tahini sesame seed paste
- 3 tbsp maple syrup
- 2 tbsp honey
- Sprinkle of nutmeg + cinnamon
- ½ tsp cumin
- Sprinkle of cayenne pepper
- Salt and pepper to taste.
- Put all of the ingredients into a food processor and blitz until you have a thick, smooth paste.
- That is all. Easy right?!
- Remember to reserve the chickpea water. You will likely need to add more water as you are processing the hummus (up to ¼ C depending on how you like it/how thick your mixture happens to be) but don’t be afraid to, since the hummus will thicken with time.
- Try not to eat the whole bowl by itself. It goes seriously well with a large bag handful of tortilla chips…Enjoy!
The reason why my photos are so obsessed with water crackers is because we didn’t have any salty tortilla chips in at the same. We bought some later (after it had gotten dark outside) and relished in them then. Boy, were they good; a match made in heaven if you like…a little like the way that sweet potato and hummus are.
I genuinely feel as if I could never buy another hummus again. My loyalty is with all things sweet potato and homemade now…
What’s your favourite hummus recipe?! Share, share!
“It may be the wrong decision… but fuck it; it’s mine.”
― Mark Z. Danielewski, House of Leaves