Sweet Potato Hummus with Fig & Pistachio Chili Crunch

• 份量: Serves 6-8
• 总时间: 27 minutes

配料

Ras el Hanout Sweet Potatoes

1 large sweet potato, peeled + cubed

1-2 tbsp olive oil

1 ½ tsp ras el hanout spice

Pinch of flaky salt

Hummus Base:

1 cup Lifeway Farmer Cheese

1 can (15 oz) chickpeas, drained + rinsed

2-3 garlic cloves (fresh or roasted)

¼ cup Tahini

Juice of 1 lemon

2-3 tbsp olive oil

Flaky salt + black pepper, to taste

2 tbsp water or aquafaba for extra creaminess

To Garnish:

Fig & Pistachio Chili Crisp 🤤

comment “hummus” and I’ll send it to you)

Fresh Mint

步骤

Roast the Sweet Potatoes

Preheat oven to 400°F (205°C).

Toss sweet potato cubes with olive oil, ras el hanout, and salt. Roast 25–30 minutes, until soft + caramelized. Let cool slightly.

Blend the Hummus

Add roasted sweet potatoes, Farmer Cheese, chickpeas, garlic, tahini, lemon juice, olive oil, salt, and pepper to a food processor.

Blend until smooth and creamy.

Add water or aquafaba to loosen as needed.

Serve

Spoon into a shallow bowl and finish with lots of Fig & Pistachio Chili Crisp and fresh mint for garnish. Serve with your fav crackers, crisps, veggies, or pita.