Ingredients
Scale
- 1 pound sweet potatoes (unpeeled)
- 3/4 cup water
- 1/4 cup tahini
- 3 tablespoons extra-virgin olive oil (plus extra for drizzling)
- 2 tablespoons lemon juice
- 1 1/2 teaspoon Kosher salt
- 1 garlic clove (minced)
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chipotle chile powder
- 1 tablespoon black sesame seeds
Instructions
- Prick potatoes several times with fork, place on plate, and microwave until very soft, about 12 minutes, flipping potatoes halfway through microwaving. Let potatoes cool for 5 minutes on plate.
- Slice potatoes in alf lengthwise and use spoon to scoop flesh from skins, discard skins. In a food processor fitted with blade, add potatoes, water, tahini, oil, lemon juices, salt, garlic, paprika, coriander, cumin, and chile powder. Blend until smooth, about 1 minute, scraping down sides of bowl as needed.
- Transfer hummus to serving bowl, drizzle with additional olive oil and sesame seeds. Hummus can be refrigerated for up to 5 days; if necessary, stir in 1 tablespoon warm water to loosen dip consistency before serving.
Equipment
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Notes
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