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Süßkartoffelhummus

SWEET POTATO HUMMUS WITH CRISPY CHICKPEAS

This creamy sweet potato hummus with crispy chickpeas is the perfect vegan dip for your buffet or a delicious spread for bread.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Brunch
Cuisine West Asian inspired
Servings 6 Portionen

Recommended Equipment

cutting board*
knife*
measuring spoons*
measuring cup*
colander*
Blender (Nutribullet)*
lemon squeezer*
kitchen scales*

Ingredients
  

Sweet Potato Hummus

  • 350 g sweet potato
  • 1-2 large garlic cloves
  • 500 g cooked chickpeas was 2 cans of 400 g before draining
  • juice of 1 lemon
  • 1 tablespoon tahini
  • 2 tablespoon olive oil
  • 1 teaspoon cumin ground
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon salt
  • 1 pinch of pepper
  • 180 ml water

Crispy Chickpeas

  • 1 tablespoon tahini
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin ground
  • 1/2 teaspoon smoked paprika powder
  • 1/4 teaspoon salt

Garnishing

  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika powder
  • 1 tablespoon fresh parsley

Instructions
 

  • Preheat the oven to 200 degrees Celsius. Peel the sweet potato and cut it into slices. In a small bowl, mix the sweet potato cubes with a teaspoon of olive oil and 1/4 teaspoon of salt. Place the sweet potato slices on a baking sheet lined with parchment paper. Cut off the tip of the garlic bulb, leaving the skin on. Drizzle with olive oil, wrap in tin foil, and place it on the baking sheet with the sweet potatoes. Bake for about 25 minutes or until the edges of the sweet potatoes begin to brown.
  • Rinse and drain the chickpeas (canned or freshly cooked) thoroughly. Then, dry them with a clean kitchen towel or paper towel to make them as dry as possible – moisture prevents crispiness. As you rub them dry, the thin skins should start to come off. Collect and remove as many as possible of them to make the chickpeas crispier.
  • Set aside one-third of the chickpeas for the hummus. Place the remaining two-thirds in a small bowl and mix with tahini and olive oil. Spread the chickpeas in a single layer on a parchment-lined baking sheet so they roast evenly.
  • When the sweet potatoes and garlic are done, set them aside to cool and put the chickpea baking sheetin the oven. After 15 minutes, stir the chickpeas to ensure they roast evenly on all sides. Bake the chickpeas for another 25 minutes until golden brown and crispy.
  • Slice open the garlic bulb and squeeze out the soft garlic. Then, combine it with the roasted sweet potatoes, the remaining third of the chickpeas, lemon juice, tahini, olive oil, cumin, coriander, water, salt, and pepper in a blender. Blend everything well until a creamy consistency is achieved. If needed, add a bit more water to reach the desired texture. Taste the hummus and adjust the seasoning if necessary.
  • Let the chickpeas sit in the turned-off oven with the door slightly open for 5-10 minutes. This removes excess moisture and makes the chickpeas crispier as they cool. Only mix with cumin and salt afterward.
  • Transfer the sweet potato hummus to a bowl, drizzle with olive oil, and garnish with smoked paprika, fresh parsley, and of course, the crispy chickpeas.

Notes

Be sure to store the hummus in the refrigerator and consume it within 3-5 days. You can also freeze it for up to 3 months.
Store the chickpeas separately in an airtight container in the refrigerator to keep them nice and crispy.
Keyword buffet
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