Bean-free hummus, take two. A few weeks ago, I graced you with my beet hummus, and now it’s time for this creamy purple sweet potato hummus. You could make this with regular sweet potatoes if you can’t find purple sweet potatoes, but your hummus won’t be as beautiful. Sorry, but I’m just stating the obvious.
What is a purple sweet potato, you ask? It’s a sweet potato variety with purplish-gray skin and a deep purple flesh that intensifies in color when it’s cooked. Purple sweet potatoes are denser, dryer, and richer than ordinary sweet potatoes and yams. Because they’re drier than regular sweet potatoes, it’s best to cook them over a long period of time at a moderate heat, ideally for 90-120 minutes at 350 °F.
Purple sweet potatoes are not only beautiful, but also incredibly nutritious. The pigment that makes the potato purple–anthocyanin–has been found to slow down the growth of cancerous cells. And, sweet potatoes help regulate blood pressure, offer plenty of Vitamin A for eyesight and skin health, protect your immune system, and have a lower Glycemic Index than white potatoes. Why aren’t you eating more sweet potatoes already?
When I found these gorgeous purple potatoes, I knew that I wanted to make a dish that highlighted this stunning purple color. Enter purple sweet potato hummus. I don’t mean to toot my own horn, but this hummus is PHENOMENAL. Okay, just kidding, I did mean to toot my own horn. C’mon, that was obvious.
I have been dolloping this hummus on all of my food this week. It’s a wonderful topping on a salad or a tasty dip for raw veggies. It also makes an amazing spread for sandwiches or toast. I’m on a mission to make “PSP (purple sweet potato) toast” the new avocado toast. Admittedly, I need to work on a catchier name that doesn’t sound like a knockoff street drug.
If you find purple sweet potatoes at your local farmer’s market or grocery store, try this recipe out and let me know what you think!
Purple Sweet Potato Hummus
Paleo, Vegan, Gluten-Free
- 2 pounds of purple sweet potatoes
- 1/2 cup tahini
- 1/4 cup lemon juice
- 3 garlic cloves, minced
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1/2 teaspoon ground coriander
- Salt and pepper to taste
- scant 1/2 teaspoon of cayenne pepper (omit or reduce if you don’t want it spicy
- 1/2 cup water
- 3 tablespoons extra virgin olive oil
- Sesame seeds, extra virgin olive oil, and parsley for garnishing
- Cook sweet potatoes.
- Option 1: peel and chop potatoes, and boil them until tender, about 20-25 minutes,
- Option 2: wrap unpeeled whole potatoes in foil and roast them in the oven for 90-120 minutes at 350 °F. Once the potatoes have slightly cooled, slice them and scoop out the flesh. Discard the skins.
- Using a potato masher or hand mixer on low speed, mash the potatoes until the lumps are gone and you have a smooth-ish texture.
- In a food processor, add the potato mash, tahini, lemon juice, garlic, spices, and salt and pepper. While the motor is running, add the olive oil and water through the shoot. Alternatively, you can use a hand mixer or immersion blender. Season with additional salt and pepper to taste.
- Top hummus with sesame seeds, fresh parsley, and a drizzle of olive oil.