Sweet Potato Hummus with Caramelized Shallots
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Easy but takes some time
This recipe was inspired by a dish I had at Miss Ada's restaurant in Brooklyn, which I highly recommend. In Miss Ada's version they only use sweet potato and tahini. I opted to go a little more traditional and use half chickpeas and half sweet potato. Either way, it is awesome. The sweet potatoes give the hummus so much umami and flavor.
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There Are Three Secrets to Any Good Hummus
- Either remove the chickpea skins by hand (which is very laborious, but somewhat meditative) or cook rinsed and drained canned or dried chickpeas in water and some baking soda. This helps dissolve the skins and makes for a creamier hummus.
- Process the hummus ingredients in a food processor or blender for at least 5 minutes. This is also another way to insure creamy hummus.
- Use great olive oil. It will make your hummus healthier and tastier. I have used Stonehouse olive oil for the past 10 years as my olive oil staple. I also buy good local olive oil when I travel to add to my collection. It is one of my favorite things to bring home from a trip.
Bake Your Sweet Potatoes in Their Skins
Bake your sweet potatoes in their skins. Poke them with a fork several times and then put them in a hot 400 F degree oven for about 40 minutes. Cook them until a fork easily pierces deep into the potato. Total cooking time will depend on the size of your sweet potatoes.
Finish this Sweet Potato Hummus with Caramelized Shallots & Dukkah
I like to finish this hummus with a topping of caramelized shallots, a sizable pour of good olive oil, some dukkah (which you can get at Trader Joes or any Middle Eastern Market) and some fresh herbs. I also like to sprinkle with some smoked Spanish Paprika and a few drops of hot chili oil. Stonehouse Olive Oil makes a great hot chili oil or you can use Chinese hot chili oil. If you want to be healthy, serve this Sweet Potato Hummus with crudité; if you want to be delicious, serve with warm pita bread. Or do what I do and split it down the middle and serve half crudité and half pita.
Another Hummus Recipe
If you like this sweet potato hummus, you might also like my Almond Hummus. It is made with almond butter for those who are allergic to tahini. You can also make this basic hummus recipe with tahini for a more traditional hummus.
PrintSweet Potato Hummus with Caramelized Shallots
This umami-rich sweet potato humus is the very definition of comfort food. The good news is it is very healthy as well as delicious.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 - 6 servings 1x
- Category: Dinner, Lunch, Appetizers
- Cuisine: New American, Mediterranean
Ingredients
Scale
For the hummus:
- 1/2 pound sweet potato (one medium-sized), washed and pierced several times with a fork
- 1 can garbanzo beans, rinsed and drained
- 1/2 t baking soda
- 1/2 cup good olive oil
- 1 clove garlic
- 1/2 t ground cumin
- 2 – 3 T fresh lime juice
- 2 T tahini
- 1/4 t cayenne pepper
- Kosher salt and freshly ground pepper
For the shallots:
- 1/4 pound shallots, peeled and thinly sliced
- 1 – 2 T olive oil
- Pinch of kosher salt
For the topping:
- 3 – 4 T good quality olive oil
- 1 T hot chili oil
- Slow-cooked shallots from above
- 1 t smoked Spanish paprika
- 2 – 3 T dukkah or finely chopped nuts, sesame seeds and cumin
- Red pepper flakes
- 1 T chopped fresh parsley or thyme
- Pinch of flakey salt
Instructions
For hummus:
- Heat oven to 400 degrees F. Bake sweet potatoes until they pierce easily and deeply with a fork, about 40 minutes depending on the size of your sweet potato. Remove from oven and allow to cool. Once cool, remove the peel with your fingers.
- While sweet potato is baking, place rinsed and drained garbanzo beans in a pot and cover with a couple inches of water. Add baking soda and bring to a boil. Turn heat down to medium low and cook for 20 minutes. Drain and set aside.
- Whirl the garlic clove in a food processor until finely minced. Add baked and peeled sweet potato, drained and cooked garbanzo beans, cumin, lime juice, tahini, cayenne pepper, kosher salt and freshly ground pepper. Whirl until smooth.
- Scrape down the food processor and add 1/2 cup good quality olive oil and whirl for one minute. Add 1/4 cup of cold water and whirl for 5 minutes until smooth. Add additional water if needed.
- When desired consistency is attained, scrape into a shallow bowl and using the back of a large spoon, swirl the top of the humus to create circular gullies to hold olive oil.
For the shallots:
- While the sweet potato is baking, heat a skillet over medium-low heat and add 1 – 2 T olive oil. When the oil is hot stir in the sliced shallots and add a good pinch of kosher salt. Cook low and slow until shallots are soft and have picked up some color, about 20 minutes. Set aside.
For the topping:
- Drizzle several tablespoons of olive oil into the gullies you made in the hummus and add some hot chili oil if you like a little heat. Sprinkle the shallots over the oil-drizzled humus and season with Spanish paprika, dukkah, red pepper flakes, chopped herbs and flakey salt. Serve with crudite and warm pita bread.
Notes
- I start by adding 1/4 cup of water to this hummus and then check consistency and add a bit more if desired. Fresh hummus should be thinner than store bought so that it will coat a warm piece of pita nicely. Additionally, leftovers will thicken up when refrigerated. I often add a bit more water when serving the leftover hummus to recreate the original consistency.
- This hummus is delicious served with triangles of warm pita, but is also good with an array of fresh crudités.
THIS SERVES WELL WITH
ONE COMMENT
This took me a little prep time but can be made ahead, which I did. It was a big hit and disappeared. I paired it with colorful peppers, cucumbers and pita chips! Delicious and great for my book club which is comprised of vegans, vegetarians and gluten avoiders!