Browsing around for new hummus ideas, I came across a few recipes for sweet potato hummus. It sounded good, but I was skeptical of the ideas I found, which used both chickpeas and sweet potato. I tend to prefer simpler flavors, so I came up with a recipe that only uses sweet potatoes. This hummus is amazingly fluffy. The tahini shines through more than it does with traditional hummus, and I spiced it up a bit with garam masala. The trick to this hummus is to blend it while the sweet potatoes are piping hot. The heat helps the tahini and olive oil emulsify in a really lovely way.
Sweet Potato Hummus
3 cups peeled, diced, and steamed sweet potato (yams are fine, as are frozen and microwaved sweet potatoes)
1/3 cup roasted tahini
2 tablespoons olive oil
Juice of half a lemon
1 garlic clove, crushed
1/2 teaspoon garam masala
1/2 teaspoon salt
Blend the sweet potatoes while they are very hot. Add in the tahini and blend. Add in the olive oil and blend. Add the remaining ingredients and blend well. Refrigerate until cool.
