We love hummus here in the Worthey house, and we’ve switched things up by taking two things we love to create a loaded sweet potato herb hummus! With fresh veggies, sweet potatoes, chickpeas, tahini paste, and a few other ingredients, just grab some pita bread and start dipping!
Loaded Sweet Potato Herb Hummus
I recently visited Benton Harbor and sampled some great beers and some equally impressive pizza at The Livery, the people were pretty awesome too. However, on my second trip to this local favorite watering hole, it was their loaded hummus that stole my heart and my taste buds. If you haven’t noticed my lovely wife and I are die-hard foodies; we’re more often than not on the lookout for good food. And good food can happen almost anywhere, locally or out on the road. And like our compass pointing to the four corners of the world, we’re always seeking the next delicious food experience no matter where we travel. However, truth be told some the best food surprises are those yummy unexpected discoveries. You know, the unbeknownst culinary jewels that happen out the blue and unbidden. The key, we believe, is to be open to the discovery, surprise and the adventure of wherever you find yourself.
Just southwest of downtown Benton Harbor is where you will find The Livery. The main structural footprint was known as the Palace Livery and it dates back some 100 hundred years. Back then, as now, it provided a much-needed service for the locals of Southwestern Michigan. So, in the tradition of serving, The Livery continues as a local frequented gathering place for both residents and travelers. I stopped in for a cold brew but noticed the Loaded Hummus on the menu, and since a delicious hummus is always welcome, I put in my request. In short order the hummus arrived, this beautifully adorned hummus is served unconventionally in a deep teacup and topped with red onions, chopped Kalamata olives, and chopped tomatoes. This scrumptious appetizer is also served with warm pita bread and it paired perfectly with a tall chilled glass of The Livery’s Venerable Dragon Imperial Red IPA (APV 8.7%). I was in foodie paradise and before long I was scraping up the remnants with the last of the pita bread. This dish left me wanting more, and I made a mental note to try my hand recreating it when I got home. Here is my version.
Like any hummus, you got to begin with chickpeas, also known as garbanzo beans. But, I wanted to tweak this recipe a bit and make it something extra special. But how do you up the ante on something as delicious as the one I enjoyed a few weeks back?
With the addition of sweet potato, we are taking hummus to the stratosphere and beyond, it that even possible? Yes, very possible!
After a 12-minute hot water bath, these sweet potatoes are ready for action, hummus-making-action that is. I am so corny!
I decided to add something unexpected like sweet potatoes, by doing so I added the extra something I was looking for and it was a good choice. The sweet potatoes added a smooth slightly sweet texture, and it allowed me to take an already great recipe and make it even better. And isn’t that exactly what good food does? It sparks curiosity and broadens your culinary horizons to new realms of possibilities.
But I didn’t stop there, I also add fresh flat-leaf parsley and the green specks in the hummus signaled something beyond good.
A bit of ground cumin in this hummus recipe helps enhance the chickpeas, whenever legumes are in play add a bit of cumin to help them shine. Plus, chickpeas are high in fiber and a good source of protein. Real food with health benefits is always a good look. Plus, you can’t get better than homemade hummus, and with an easy recipe like this one, you’ll have delicious hummus in no time.
The juice of half a lemon does wonders in this hummus recipe, it brightens and adds a welcoming citrusy dimension to the recipe.
When making homemade hummus using a good quality extra virgin olive oil goes a long way and ensures a delicious outcome.
See those flecks of sea salt? Those little granules elevate and counterbalance the sweetness of the sweet potatoes, as does the parsley and chopped garlic. Any good recipe is all about balance and building flavor through complimentary ingredients, this unconventional hummus recipe does that and more. The results are a creamy hummus packed full of flavor that’ll dance on your tongue.
Would you look at all the goodness? Now it’s time to mix it all up and let the magic happen. Good stuff in, good out.
Adding a couple of cloves of garlic gives this easy hummus recipe a bit of zest and uncomplicating level of flavor.
Can you go wrong with garlic? Nope, I don’t think so!
This is an impossibly smooth and creamy hummus recipe. Don’t take my word for it, just look! The picture doesn’t lie!
Now, I could’ve stopped right here and I would have been satisfied. But this is a loaded hummus recipe so let’s take it up a notch!
Yes, we’re adding diced red onion, chopped olives, and pine nuts. You can also add a squeeze of lemon juice and a drizzle extra virgin olive oil too!
Do you love hummus? Have you ever attempted to make hummus at home? You can and surely should. We think you will love our Sweet Potato Hummus recipe. Well, what are you waiting for? Now, it the perfect time to get in the kitchen and make something amazing happen. C’mon you got this! Tell us about your latest kitchen adventure and what you made. We would love to read all about it. Leave us your cooking story in the comments section down below. And when you make this hummus recipe, we want to read all about it.
Loaded Sweet Potato Herb Hummus
- 1 cup sweet potato, cooked, cut into chunks, then mashed
- 1 cup of chickpeas
- 2-3 tablespoons of extra virgin olive oil
- 2 tablespoons of tahini paste
- 1 1/2 tablespoon flat-leaf parsley
- juice of half a lemon
- 2 cloves garlic, chopped
- 1/2 teaspoon cumin
- 1/2 medium red onion, chopped
- 1 cup olives, chopped
- 1/3 cup pine nuts
ProTip: To cut down on the preparation time cook the sweet potatoes ahead of time and keep them in the fridge. You can also prep the topping ahead of time too.
- Into a food processor add the chickpeas, sweet potatoes, extra virgin olive oil, tahini paste, flat-leaf parsley, juice of half a lemon, garlic, and cumin.
- Secure the lid on the food processor and pulse on high.
- Through the porthole drizzle in the extra virgin olive oil and continue to pulse until the hummus is smooth- about 5 minutes.
- Remove the lid and taste the hummus, adjust the amount of sea salt and olive oil to achieve the saltiness and consistency you desire.
- Spoon the hummus into a serving bowl and top with chopped olives, red onion, and pine nuts.
Try our other hummus appetizer recipes:
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