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A hearty and flavorful golden hummus has roasted sweet potatoes plus Mediterranean-inspired seasonings for a sweet and savory appetizer. Serve with pita wedges, crackers, or cut veggies. Hummus with fresh sweet potato packs even more plant power.

Add a delicious blend of smoked paprika, coriander, and cumin to make this flavorful dip. Sweet potatoes prove a worthy alternative to chickpeas in Chef John’s new spin on hummus starring the usual tahini, garlic, lemon, and olive oil. Sweet Potato Hummus Be the first to rate & review! Sweet potatoes’ orange glow gives away their beta-carotene content. By serving this dip.

1 medium sweet potato (about 12 ounces) 1/3 cup olive oil, plus more for serving. 2 cloves garlic, smashed and peeled 1 cup canned chickpea. Sweet Potato Hummus With a little planning, it’s easy to whip up a batch of hummus for unexpected guests, a potluck or an after-school snack.

I. Hummus means chick pea would you call this Sweet Potato Garbanzo? At best, it is a puree. Definitely not hummus. This sweet potato hummus is a spicy twist on the classic, with the addition of roasted sweet potato and spices.

And it’s totally addictive! And it’s totally addictive! I love hummus as much as the next person, but sometimes you need to shake things up, and this Moroccan-styled Sweet Potato Hummus is a delicious alternative to traditional hummus. Meet my new favorite snack, spicy sweet potato hummus!

It’s brilliant orange and bursting with flavor, both savory and sweet. I’ve been eating it with everything: pita wedges, bite-sized vegetables, toasted bagels and quesadillas. Split the sweet potato open and top with the kale and bean mixture. Combine hummus and 2 tablespoons water in a small dish.

Add additional water as needed to reach desired consistency. Drizzle the hummus dressing over the stuffed sweet potato.

List of related literature:

Transfer the hummus to a serving bowl, drizzle with 2 tablespoons of extra-virgin olive oil, and sprinkle with a pinch each of paprika and dried parsley flakes.

“The Keto Diet: The Complete Guide to a High-Fat Diet, with More Than 125 Delectable Recipes and 5 Meal Plans to Shed Weight, Heal Your Body, and Regain Confidence” by Leanne Vogel
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Garnish hummus with 1 tablespoon thinly sliced scallion greens, 2 tablespoons toasted pine nuts, and olive oil.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
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Garnish hummus with 2 tablespoons toasted pine nuts, 1 tablespoon thinly sliced scallion greens, and olive oil.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
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In a food processor, combine the parsley, mint, walnuts, garlic, lemon zest, and ¾ tsp salt and pulse a few times to make a coarse purée.

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Or blend tahini with cooked chickpeas; add lemon juice, a crushed clove of garlic, and olive oil for a highly nutritious dip or spread.

“Prescription for Dietary Wellness: Using Foods to Heal” by Phyllis A. Balch CNC
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In a food processor, puree the chickpeas with a few tablespoons of olive oil, a couple of tablespoons of tahini (optional), a large clove of garlic (more or less), a few tablespoons of freshly squeezed lemon juice, and about a teaspoon of cumin, along with salt and pepper.

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Add the mashed sweet potato, beans, lime juice, almond butter, soy sauce, 2 tablespoons (30g) hot water, curry paste, basil, coriander, and salt to a food processor; process for 3 to 4 minutes or until very smooth.

“The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less” by Brandi Doming
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This recipe is the base for a fantastic hummus (page 276), but also delicious on its own.

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Add the remaining tablespoon each oil and cheese, along with the parsley, and mix well.

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Garnish hummus with 2 tablespoons toasted sliced almonds, 2 teaspoons minced fresh parsley, and extra-virgin olive oil.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
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Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Biography: https://medicine.yale.edu/profile/kutluk_oktay/
Bibliography: oktay_bibliography

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33 comments

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  • Damn good version of the classic one!!! (one point: Between Palestine and Morocco, there is 6000km XD:)))
    I will try this at home!!! Being Moroccan won’t stop me from eating middle eastern food!!! (because Morocco is more to the West than many “occidental” European countries:))))

  • OMG I am so happy to find your recipe for bean-free hummus!!! I prefer a grain-free legume-free diet, and I can’t wait to try this!!!!! Gonna go out and buy some tahini right now:)

  • I LOVE this idea. I am having issues with digesting beans. These things start happening when you start to get older (and I love beans!). Think it is the skins causing the problem. And I love hummus. You are the Bomb. (Again, showing my age since I think “the bomb” is an eighties phrase, oh well��⭐❤)

  • I have a on/off relationship with hummus, i dont like it plain but if it has roasted peppers or a shit load of garlic I cant get enough, however, sweet potato hummus sounds like something I would love every time no matter what ��

  • That brilliant giggle and hoot (WOOHOO!) that Ann gave when her delightful daughter commented on the “EXTRA FIBRE FROM THE SEEDS” completely transformed her face and just lit up the whole screen! She looked about 18 years old!
    ps…Beautiful channel girls, what a wonderful family! Loving your videos and books all the way from Australia. You all are saving the world, one plate at a time! xox

  • I’m sure its awesome! I make a chipotle garlic sweet potato that has everything you put in there except the tahini and their so gooood. Thanks chef John, enjoy the Vids.

  • Hi kate I love your videos and this video with your brother was great too! Should film more. I was wondering if you could make a marble chiffon cake it would be super awesome. Thanks:-)

  • I guess I’m in the minority as I don’t like traditional hummus, so I can’t wait to make this! I love sweet potatoes in any form, so this “hummus” will be to my taste!!

  • I’m sitting here eating leftover pizza, and thinking to myself “How I’d love to be a guest in Chef John’s home for just one day”. I imagine I’d eat better on that one day than I do all year on my own.

  • …have a long car trip planned… I love fart jokes. I’ve already ordered some spelt flour, but I bet it will work well with barley flour (which I happen to have.)

  • Hi Sam, I love you recipes in you blog:) Nice to see you on youtube:)!! good luck on you tube, Sam and at least million views for each:)!

  • I love making homemade hummus but hate cleaning the food processor. Using the potato masher for this will be the perfect solution!

  • Mmmmmm machallah very yumiiiii so test hummus with beetroot tahine nature yogurt pomegranate grain and chopped nut lime juice salt pepper and chopped dill is very delicious appetizer

  • As an Arab watching this, I gotta say it got me out of my comfort zone a bit. But it is nice to see people make different versions of your food:)

  • The “flavors mingle marry and get to know each other”

    French chef: “But not so long as they start to become annoyed with each other.”

  • To anyone who has tried this, was it not too sweet? That annoyingly sweet flavor of sweet potatoes is not really my thing, and while Chef John says that we don’t eat hummus because of the garbanzos, but because of everything else in the hummus, the garbanzos have a much milder, blander flavor that can be dressed up more easily. I can’t imagine mere garlic, spices, and citrus overcoming the sweet potato flavor.

  • Just made this with purple sweet potatoes and it turned out excellent! Had to use a bit more water and tahini as purple sweet potatoes tend to be a bit drier, but it’s all worth it for the stunning color! And if you add a bit more lemon juice, it helps to brighten the color even more!

  • Previously edited @ 1:45…. “anywhere between 1 clove and 4 cloves would be reasonable” previously followed by “because you are the HarleyQuin of how much garlic in”

  • Hi chef John excellent idea! I have a food wish could you please make that fish stew that you serve with rouille and croutons and cheese? The kind where everything is pureed until the soup is nice and thick?

  • Blenders are good for liquids, food processors are good for solids. Based on the way this was just not blending, you should have used a food processor. 😉
    Looks yummy though!

  • hi jane I saw you having a hard time with your lemon I keep my lemons in freezer & take it out 1 to 2 hours before I need it THEY are so juicy

  • As far as food safety goes, it should probably be mentioned that it only takes 6 hours for a time-temp controlled food to become legally unservable. this is NOT a food you can leave out very long. Remember also that you have to count the time it took coming to room temp and add it to any time it sits out after removing from refrigeration. You only get six hours above 40°F.

  • Ooh it sounds delicious, I imagine it’s packed full of flavour and makes a change from all the baking, which is great sometimes. Your brother seems as great in the kitchen as you Kate, maybe it runs in the family. Everyone’s mentioning bake off on here and I’d love to know who you want to win. Will you be recording any of the technical challenges this year?

  • A cookin’ family! Great recipe..def. planning to make this..looks wonderful..sure to be tasty..and very healthy too. Love the humor! Thanks Kate & Alex!

  • it looks heavenly healthy with all thé good vegies in there…complicated though…. another thing i could not stand seeing all those rings in his fingers!!! hooribble. not healthy. disgusting

  • I just made sweet potatoes yesterday, have to extra on hand! I see you didn’t use foil… I am going to try that next time. I for some reason thought you HAD to have it. 400 degrees for 45 minutes?

  • He has no idea…
    I bet no one tried this recipe it just doesn’t look good… The oil wasn’t hot enough at least do a reshot and don’t mumble “let’s put the heat up”.
    The only way Palestine should be mentioned here is that it’s a made up nation, something like this off falafel recipe..

  • I’m not sure how I feel about his endorsement of his bone broth products in his recipes. I feel as if it would taste just fine without.

  • I so like your craziness and your dynamism! How people can’t want to be vegan after watching your video and read your recipes? You just made my day, lady! Thx from France.

  • Have I been using my lemon juicer wrong all these years??? I put my lemon in the other way �� but I get a lot of juice out so…. You two are adorable!!!!

  • You are awesome! Keep up the great work, and really hope we get to see more recipes in the future!:) Thanks for the videos and your amazing blog!

  • LIKE YOUR VIDEOS!
    I see you made a note about “HUMMUS” but I’ll make my comment anyway..
    HUMMUS is Arabic for GARBANZO BEANS!
    What is called HUMMUS, is a short for MUDAMAS HUMMUS which is, in a CHEF’s lingo’ “PUREE of GARBANZO”

    So in general, instead of “HUMMUS” the French “PUREE” is better
    “PUREE OF SWEET POTATOES” is best, as far as I am concerned… but NOT HUMMUS….. LOL

    BEST TO ALL