It’s really no secret how much I adore sweet potatoes. [My dear friend Molly literally JUST sent me an e-mail in which she told me that a recent restaurant meal reminded her of me because of the sweet potato fries she indulged in.*]
*That, and the 10 different dipping sauces they had on the menu, all of which she had brought to the table, making me, The (sadly unofficial) Queen of Dipping Sauce, quite proud. 
And we all know how happy hummus makes me. [In fact, one of my co-workers suggested I challenge myself to make 30 different kinds of hummus--one for every day of the month--and I told her I'd probably already done that.]
It was clearly only a matter of time before I combined the two into a sweet-yet-savory delicacy I like to call SWEET POTATO HUMMUS.
[They look like they're cuddling. ]
Boil ‘em up until fork-tender (but don’t try to actually eat one, as it will be REALLY hot straight from the water and hurt your mouth a whole lot….don’t ask me how I know).
Drain and rinse with cold water. (Probably unnecessary, but I have this strange fear of things continuing to cook after being removed from hot water.)
Put the chunkeroos into the bucket of your food processor.
Can’t have hummus without chickpeas!
Drain, rinse, add to the bucket…
You know what is a perfect partner for sweet potatoes? Brown sugar!
And I never make a sweet potato fries or sweet po-tator tots without at least some representation of these….
Things are getting exciting….(You’ll also want to salt to taste.)
What the heck, let’s go ahead and squeeze in some lime juice with the tahini….
And process.*
*Here used as a verb, not a noun. I just felt the need to point that out.
It will be a very difficult process.*
*Now used as a noun.
A spatula and water will be key to your success.
But you may still end up with some sweet chunkeroos in there.
(Totally just popped that into my mouth, by the way.)
Tastes great with sliced zucchini and squash, as well as carrots (so much beta carotene…), red bell pepper strips, pita chips…or with a spoon.
1 lb. sweet potatoes (about 2 medium)
1 can garbanzo beans/chickpeas, drained and rinsed
2 tsp. brown sugar
1 tsp. cinnamon
1 tsp. cumin
1 tsp. chili powder
1 1/2 tsp. salt
1 Tbsp. tahini
Water, as needed for “thinning”
1. Peel and chop sweet potatoes into chunks of roughly 1 inch.
2. Boil potatoes until fork tender, then drain.
3. Combine sweet potatoes, garbanzos, and next six ingredients (all of ‘em) into a food processor.
4. Process until smooth, adding water to thin out the hummus as you go.
{ 7 comments… read them below or add one }
I never (seriously) knew how easy it was to make hummus. Why have I been wasting my money on the horrible pre-made stuff? Great recipe Sarah!
That looks pretty easy too! Cool recipe – thanks for sharing it:)
Well, I can't do hummus, but I am so glad you put a link to the tater tots!!!! I will be honest and admit that I still indulge in those fast food treats every so often, but I am so excited to try that recipe!
Mmm. I totally just ate some mashed sweet potato for lunch. More evidence to our kindred blogging spirits. Yum! Haha.
I have never tried making hummus before, which makes me sad, cause I super love it.
Have you tried it in a regular blender though? That's all I have right now and it doesn't always cooperate the way I want it to.
If you ever make it to San Antonio, you have to eat a BigZ. They have fantastic sweet potato fries and a big list of dipping sauces. The chipoltle mayo is my favorite.
I've been eating some raw red pepper hummus lately, but this looks like a pretty good cooked one.
What a great idea! This looks awesome. I need to make hummus, I still haven't gotten around to that one yet. But your version is high on my list
I'm really excited by this recipe! I adore sweet potatoes (partly because I despise white potatoes).