Curried Sweet Potato Hummus

basics sweet potato hummus chickpea tahini lime juice garlic curry cayenne coconut oil cashew olive oil healthyish

Claire Saffitz

Makes about 2¼ cups

Source

Ingredients

1 small sweet potato, scrubbed (about 4 ounces)

1 15½-ounce can chickpeas, rinsed, drained

⅓ cup tahini, well mixed

¼ cup fresh lime juice

1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board

1 teaspoon curry powder

1 teaspoon (or more) kosher salt

10 cranks freshly ground black pepper

⅛ teaspoon cayenne pepper

2 tablespoons melted virgin coconut oil

Crushed roasted, salted cashews, crushed red pepper flakes, and olive oil (for serving)

Method

Preheat oven to 425°. Prick potato all over with a fork and wrap tightly in foil. Place on a foil-lined rimmed baking sheet and roast until the tines of a fork slide easily into the center of potato, 60–70 minutes. Let sit until cool enough to handle.

Meanwhile, process chickpeas, tahini, lime juice, garlic, curry powder, salt, black pepper, and cayenne in a food processor until smooth.

Halve potato lengthwise and scoop out ½ cup flesh (discard skin). Add to food processor and process until mixture is smooth, about 1 minute. With the motor running, stream in coconut oil, then continue to process until hummus is very light and creamy, 1–2 minutes longer. Taste and season with salt, if needed.

Transfer hummus to a shallow bowl. Top with cashews and red pepper and drizzle with olive oil.

Do Ahead: Hummus can be made 4 days ahead. Transfer to an airtight container and chill.