An oh so sweet version of hummus – made with sweet potato and spicy sriracha sauce. It’s ultra creamy and still has all that traditional hummus flavor from the tahini, garlic and lemon. Perfect for Fall and a MUST for hummus lovers!!
This past weekend one of my dearest roommates from college, Jess – got married!!!
Here we are, showing our excitement!
Aren’t the cupcakes Jess had at her wedding gorgeous?? I need to learn how to do this!
It was a beautiful wedding and overall wonderful weekend visiting the city where I used to go to college – Duluth, MN.
Nostalgia to the max.
Cannot believe it’s almost been 2 years since I finished my undergrad! Gahhhh!!!
Now onto the real reason for this post today…H to the ummus. 😛
For years I had NO idea what the heck hummus was.
I had never had it growing up.
I don’t remember exactly when or why I tried it…
But now I LOVE it.
Perfect for dipping veggies, pita, pretzels….whatever!
There are SO many different kinds of hummus too.
I’m obsessed with the edamame hummus from Trader Joes. Have you tried it?
I absolutely love edamame so naturally I would gravitate towards edamame hummus.
For those of you foreign to hummus..
or who eat it, but don’t exactly know what it is…
A traditional hummus is made with chickpeas, tahini (which is sesame seeds ground up into a paste), lemon juice and garlic.
This sweet potato recipe I didn’t create.
I tried it at the home of one of my dear nanny families.
I instantly became hooked!!
It was surprisingly SUPER delicious! I wouldn’t have guessed the flavors to work so well.
The sweetness from the potato mixed with traditional hummus flavors was perfect.
I knew I just had to share this recipe with you all!!
Too good to pass up 😉
I did however tweak it a bit, and added my own twist with sriracha.
I’m totally into making EVERYTHING spicy these days.
Last night for dinner…spicy.
Red pepper flakes on everything….spicy.
You get the picture?
I bought sriracha for the first time a couple months ago, and the bottle seems to hardly have a dent in it.
I feel guilty. Oops.
Must. Change. That.
This recipe is way too easy. The only time consuming part is cooking the potatoes!
Make a big batch and keep it in your fridge for the week.
Here’s the recipe, enjoy 🙂
- 2 large sweet potatoes
- ½ C. tahini
- 2 lemons, juiced
- 4 cloves of garlic
- 2-3 Tsp. sriracha sauce (optional)
- salt and pepper to taste
- drizzle of olive oil, sriracha and pine nuts to garnish
- First cook sweet potatoes. In a oven set at 425 F, wrap each sweet potato in foil. Place on rack and cook until fork tender all the way through. About 90 minutes. Let cool before using.
- While potatoes are cooking, prep ingredients and set aside.
- When potatoes are ready for use, in a large food processor, add pealed sweet potatoes and the rest of the ingredients (except for garnish). Blend until well incorporated. Place hummus in a serving dish. Drizzle with olive oil, sriracha and pine nuts (all garnish optional.)
**Recipe adapted from The Not So Desperate Housewife**
Thank you so much for visiting LEFT SIDE OF THE TABLE today!!
I hope you LOVE this recipe as much as I do.
Let me know if you try it 😉 Happy hump day!