Sweet Potato Hummus (Caribbean Style)

Learn how to make Caribbean sweet potato hummus, a creamy, boldly spiced dip that puts a genuine island twist on a classic. This version uses steamed white flesh Caribbean sweet potato blended with chickpeas, fresh lime juice, tahini, cumin, paprika and a touch of scotch bonnet for those who like a little heat. sweet potato before then let this be the perfection gateway.

Course Appetiser

Cuisine Caribbean

Prep Time 20

Cook Time 25

Total Time 45

Servings people

Calories 345kcal

Author Charla

Ingredients

1 medium sweet potato equavalent to 1½ cups when cooked
2-3 limes juiced
⅓ cup olive oil
⅓ cup tahini
¼ scotch bonnet optional
1½ teaspoon cumin
1½ teaspoon paprika
1½ teaspoon onion graules
1½ teaspoon garlic granules
½ teaspoon pink salt
15 oz can of chickpeas in water, drained and reserved
chickpea liquid as needed
olive oil mixed with paprika and thyme for garnish

Instructions

Peel the sweet potato and then roughly chop into small pieces.
Fill a large saucepan by ¼ with water then place the steaming basket inside.
Place the sweet potato pieces on the steaming basket then put the lid on.
Bring the pan to the boil then reduce the heat to medium.
Steam the sweet potato until it is fork tender (you want the sweet potato to be extremely soft it should take around 15-20 minutes and the colour should go from opaque to translucent). You should be left with 11/2 cups of sweet potato.
Once steamed, set to the side and allow to completely cool.
In a high speed blender, add the lime juice, olive oil, tahini, scotch bonnet, cumin, paprika, onion granules, garlic granules, pink salt, sweet potato and chickpeas to the blender.
Blend into a smooth consistency, if the hummus is too thick then add some of the leftover chickpea liquid (in small amounts afew tablespoons at a time) until you achieve your desired consistency.
Do a taste test of the hummus, you may want to adjust the flavour of the hummus some more (i.e more tahini, lime, seasoning etc..)
Drizzle with olive oil and garnish with thyme before serving.

Notes

You can purchase white fleshed sweet potato from most markets or supermarkets that stock African/Caribbean and Latino foods.
Any leftover sweet potato can be used as Mash or frozen (up to 3 months).
The colour of the flesh of sweet potato can vary from porcelain white to cream coloured and this is perfectly normal.
Use the recipe as a guideline, it's okay to adjust the taste by adding lime, tahini etc...so make sure to do a taste test.
Feel free to serve with celery sticks, carrots, raw cauliflower etc..
You can use a food processor if you want to however I find that a blender creates a very silky smooth texture.
When you using canned chickpeas, it is important to purchase chickpeas that are in water NOT salted water, make sure to reserve the liquid too.
You may need to frequent a neighbourhood that has a higher demographic of Caribbean people in order to source it.
Don't skip the steaming stage and definitely don't opt for boiling instead.
Remember to allow the sweet potato to cool first before blending it as hot sweet potato can be gluey in texture.
Any leftover hummus can be stored in an airtight container (refrigerator) for up to 2 days.

Nutrition