Ingredients
Scale
- 1 large sweet potato (about 9 oz)
- 1 (15-oz) can chickpeas, drained and rinsed
- 5 Tbsp olive oil (+ more, as needed, for thinning)
- 2 Tbsp tahini
- 2 Tbsp fresh lemon juice
- 2 garlic cloves, peeled
- 1 tsp ground coriander
- 1 tsp ground cumin
- ¼ tsp kosher salt
- pinch of nutmeg
Instructions
- Position the baking rack in the middle and heat the oven to 425°F. Wrap the sweet potato in foil and bake in a shallow baking pan until it can be easily pierced with a knife, about 45 minutes. Transfer to a cooling rack and allow the potato to cool completely.
- Peel the skin off the sweet potato and transfer to a food processor fitted with a blade. Add the chickpeas, olive oil, tahini, lemon juice, garlic, coriander, cumin, salt and nutmeg, and process until smooth. If the hummus is too thick, add a little extra olive oil or water and process until the desired consistency is reached.
- Category: Side dish
- Method: Cooking
- Cuisine: American