I make hummus every single week. Its the best snack with pita, crackers or veggie sticks, I use it as a spread on sandwiches, and I use it to top salads and Buddha bowls. Basically, I eat a lot of hummus. There are definitely store-bought brands of hummus that I like, but making my own takes about 10 minutes, its totally customizable, and I always have the basic ingredients on hand so I typically just make it myself.
This week I was feeling something a little different, so to inspire myself I did what I always do-Stare into my pantry until something speaks to me. Sometimes this takes a while, but it always works. In the very back of my pantry, covered in dust (not really but honestly I don’t even remember buying these) I found a can of chipotle peppers in adobo and I knew it was fate. I’m kind of a baby about spice so I needed to make sure to balance these flavors. Enter my ride or die: sweet potato. It was a match made in hummus heaven.
Chipotle Sweet Potato Hummus
- 1-15 oz Can of Chickpeas drained and rinsed
- 1 Medium Sweet Potato Steamed (about 2 cups)*
- 3 Tbsp Tahini
- 2 Tbsp Lemon Juice
- 1/2- 1 whole chipotle pepper seeds removed
- 1-2 tsp adobo the sauce the chipotles are packed in
- 1/2 tsp smoked paprika*
- 1/3 Cup Water
- 1/4 tsp Salt
- Black Pepper
- Combine all ingredients into the bowl of a food processor and blend until completely smooth and creamy. Start small with the spicy stuff. You can always add more based of your spice tolerance.
What is your favorite way to use hummus? Let me know how you like this recipe!