Thai Sweet Potato Hummus

Vegan, refined sugar-free, soy-free

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Sweet, creamy, and bursting with Thai flavours, this hummus recipe is a fun spin on a classic. Roasted sweet potato is blended with chickpeas, garlic, lime juice, ground coriander, sea salt, fresh ginger, sesame oil, and peanut butter. Feel free to adjust the ingredients to suit your own taste buds. The roasted sweet potato, cilantro, and roasted salted peanut garnishes really make this hummus shine, so don't skimp on them. I served the hummus with Coriander Lime Baked Tortilla Chips to compliment the flavours even more. For a spicy version, add a dash or two of cayenne pepper.

Yield
6-8
Prep Time
20 Minutes
Cook time
30 Minutes
Total Time
50 Minutes

Ingredients:

For the hummus:
  • 1 large sweet potato, peeled and chopped
  • 1.5 tablespoons coconut oil, melted
  • 1 garlic clove
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 tablespoons peanut butter (or try almond butter)
  • 1.5 tablespoons fresh lime juice
  • 1 tbsp sesame oil
  • 1 teaspoon fresh grated ginger
  • 2 tablespoons water
  • ½ teaspoon coriander
  • 3/4-1 teaspoon fine grain sea salt, to taste
  • handful of roasted salted peanuts, for garnish
  • handful of cilantro leaves, for garnish
For the tortilla chips:
  • 1-2 soft tortillas
  • 2 teaspoons oil
  • fresh lime juice
  • ground coriander
  • fine grain sea salt

Directions:

  1. Preheat oven to 375F and line a large baking sheet with parchment paper.
  2. Spread the sweet potato onto the baking sheet and drizzle on the melted coconut oil. Sprinkle with a couple pinches of fine grain sea salt.
  3. Roast the sweet potatoes for 25 minutes, flip, and roast for another minutes until fork tender. Set aside 1.5 cups of roasted sweet potato for the hummus and reserve any remaining potato for garnish.
  4. In a food processor, mince the garlic. Now add in the chickpeas, 1.5 cups of cooked sweet potato, nut butter, 1 tablespoon of lime juice, sesame oil, and ginger. Process until smooth. Now add in some water, coriander, and salt to taste and process again for a minute or two until smooth. Add another 1/2 tablespoon of fresh lime juice if desired.
  5. Scoop into a bowl and garnish with peanuts, cilantro, and remaining sweet potato.
  6. For the tortilla chips: Preheat the oven to 400F and line a baking sheet with parchment paper.
  7. Cut the tortillas into triangles. Place them in a single layer on the baking sheet. With a pastry brush, spread the oil on top. Sprinkle with a squeeze of fresh lime juice, and a sprinkle of coriander, and salt.
  8. Bake tortillas for 7 to 9 minutes, until golden. The chips will firm up as they cool.

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