Sweet Potato is a natural fit for Vegan Hummus Recipes.
2 x Large Sweet Potatoes
1/4 Cup Tahini
3 x Tablespoons Lemon Juice
4 x Garlic Cloves
1.5 Teaspoons Sea Salt
1 x Teaspoon Cumin
1/4 Teaspoon Cayenne Pepper (Optional)
Courtesy of Forks & Knives.n
Preheat the oven to 350 degree Fahrenheit.
Scrub the sweet potatoes, then pat them dry. Prick them with a fork, before baking them in the oven for one hour (or until very tender).
Cool the sweet potatoes, then cut them in halve (long ways) and then scoop the pulp out. Place the pulp in a food processor, before covering and processing until smooth and creamy.
Add the tahini, lemon juice, garlic, salt, cumin and cayenne pepper (if using) to the pureed sweet potato in the food processor.
Cover and process until smooth and creamy.
Store in the refrigerator for up to one week.
Note: If you don’t like Cumin and Cayenne Pepper, then feel free to swap them for other spices. We use Paprika (Smoked or not) a lot.