Sweet Potato Hummus

Although the initial idea here was to make a hummus-like spread without the chickpeas, I found the dip based on only sweet potatoes a bit too sweet and starchy for my taste. I ended up using a mix of chickpeas and sweet potato base for a more balanced flavour. Hope you will like it!

what

1 cup cooked chickpeas
3/4 cup baked sweet potato puree (i used a mix of purple and yellow varieties)
1/3 cup tahini
1 large garlic clove
1 small lemon (juice + some zest)
1 tbsp olive oil
1 tbsp nutritional yeast
1 pinch ground black pepper
1 pinch ground cumin
2-3 pinches Himalayan salt
1/3 cup water (or a bit more if needed; you can use the water from cooking chickpeas)

Bon appétit!

Luna Dzidic

Luna is a vegan chef and a vegan food blogger who used to write recipes for our Sangha blog. We are very happy to be collaborating with her again. Apart from being an amazing vegan chef, this beautiful, talented young woman creates jewellery, pottery and makes natural cosmetics through her brand @plavetna

”I’m inspired with real food, natural healing and ways to live a more sustainable lifestyle.” - Luna