I can’t wait to share this recipe with you guys! I often shy away from hummus due to the prevalence of raw garlic, but every now and then I make a big batch at home and remember how much I love it! Of course you can always add in as many cloves of garlic as you like!
This recipe features smoked paprika (my favorite!) and cayenne pepper to get the spicy and smoked flavor. I use a full teaspoon of cayenne because I love the kick, but if you’re sensitive to spice, you’ll probably back to back off quite a bit and add it to taste. There is also a bit of mashed sweet potato to give it an ever-so-subtle sweetness, but you can also leave that out : ) Or use pumpkin!
I like to scoop it up with veggies – peppers in this case – but chips, crackers, carrots, celery and spoons also work : ) According to WH Foods, bell peppers are the number 2 source of vitamin C – perfect for winter immune system boosting.
Hummus is super easy to make – just stick everything in the food processor and blend! A little bit of warm water thins this out to get that creamy texture of store-bought hummus everyone loves.
Spicy Smoked Sweet Potato Hummus
Yield 2 Cups-ish
Smoke and spice make this your new favorite hummus!
- 2 cans garbanzos
- Juice of 1 lemon
- 1/2 cup tahini
- 1/4 cup olive oil + 2 tbsp
- 1/4 cup mashed sweet potato
- 1 tsp cayenne
- 1 tsp kosher salt
- 1 tsp smoked paprika
- Drain and rinse garbanzos
- In a food processor, mix tahini, lemon, olive oil and spices.
- Add garbanzos and mix until blended, scraping down sides if necessary.
- Add water to slightly thin until desired texture is reached.