Curry Hummus with Sweet Potato

When I'm craving a slightly sweet snack these days, I've been turning to curry hummus with sweet potato. 

This hummus is so tasty and really unique, with the rich flavors of sweet potato, almond butter, and spices like curry, cinnamon, and ginger. I also add just a bit of pure maple syrup to help bring out the "sweet" in the sweet potato.

I love hummus in general because it's such a creamy, hunger-satisfying snack. But plain old hummus can get boring, so I love using this slightly sweet curry recipe to really mix things up.

I stick with the basic hummus base of garbanzo beans (chickpeas). 

But then I add a lot of unique flavors to complement the sweet potato in the hummus, like almond butter, curry powder, cinnamon, and ginger.

Besides the fact that it's so tasty, the side benefit to this hummus is that all of the ingredients are so nutritious too! The chickpeas are full of detoxifying fiber, the almond butter adds filling protein, the sweet potato is packed with vitamins (Vitamins A, B6, C, and D!), and the curry and cinnamon are full of antioxidants.

The recipe is simple too, and it makes enough hummus to last for a week's worth of snacks and sandwiches.

Just roast a sweet potato in the oven (or cook it in the microwave for an easy time-saver). Then puree it along with all of the other ingredients in a food processor or blender. Add a bit of water until you reach the level of creaminess you prefer, and the hummus is ready to be served with crackers, pita chips, or spread over cinnamon toast! I also like to use this hummus to add a slightly sweet, curry-flavored compliment to veggie sandwiches and wraps.

Usually, I make a batch of this hummus on the weekend and then store it in an airtight container in the fridge so it's right there and easy to grab whenever that craving hits for something slightly sweet, rich, and creamy!

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Curry Hummus with Sweet Potato Recipe

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Ingredients

• 1 medium sweet potato
• 1 15-ounce can garbanzo beans, drained and thoroughly rinsed
• 2 tablespoons almond butter, all natural
• 1 tablespoon pure maple syrup
• 2 1/2 teaspoons curry powder
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 cup water
• salt

Directions

1. Pierce sweet potato all over with a fork. Cook sweet potato until fork tender, either in the microwave (for about 10 minutes) or in an oven preheated to 425°F (for about 20-25 minutes). When cooked potato is cool enough to handle, cut it in half. Scoop all of the potato from the skin and discard the skin. 
2. Add the potato, chickpeas, almond butter, maple syrup, curry powder, cinnamon, ginger, and water to a food processor or blender. Puree until a smooth and creamy consistency is reached. Season to taste with salt and puree again.
3. If hummus is too thick, add additional water, about 2 tablespoons at a time, until desired consistency is reached.
4. Serve with crackers or pita chips, or use as a spread on sandwiches and wraps.

Notes

• Refrigerate in a covered airtight container.

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