Meatless Monday: Kid-Approved Sweet Potato Hummus

I’ve got a house full of dippers/grazers and after the success of Fatima’s Salad, I thought a hummus-centered dinner might fit the bill and I am happy to report that 3 out of 4 kiddos (including Marco) were on board.

Allow me to introduce classic hummus meets beta-carotene, in the form of sweet potatoes. The end result is a lovely orange-hued chickpea dip with just the right touch of Middle Eastern spices like cumin and ground coriander. In addition to great nutrition (rhyme intended), the sweet potatoes add a subtle sweetness and a creamy texture.

The recipe comes together quickly. As the sweet potatoes cook, you assemble the rest of the ingredients in the bowl of a food processor. The hot sweet potatoes are pureed with the other ingredients, bringing all of the flavors together. YUM!

You can dip all sorts of things in hummus. Pita chips are a win-win. Frito Scoops are pretty darn tasty and  celery sticks, carrots, blanched green beans and grape tomatoes also work nicely. Add a piece of feta, olives and some almonds to the table and you’ve got yourself a lovely mezze dinner!

This recipe is not only kid-approved, it is also kid-friendly in the sense that children can help prepare the hummus and assemble the items for dipping. I strongly recommend letting a a 5 year-old loose in the sink with a colander and a bag full of sugar snap peas.

Kid-Approved Sweet Potato Hummus
Makes about 3 cups

Use as a dip for pita chips and crudite or as a spread for sandwiches and wraps. Don’t shy away from the very small amount of hot sauce. In this recipe, hot sauce acts as a flavor-enhancer rather than a vehicle for delivering heat.

1 lb. sweet potatoes (1 large or 2 small), peeled and cut into small chunks
1 (15-oz.) can chickpeas, rinsed and drained
1/2 cup chopped red onion or shallot
1/4 cup tahini
3 Tbsp.  lemon juice
2 Tbsp. olive oil
2 cloves garlic, minced, about 1 tsp.
1 – 2 tsp. hot sauce, such as Frank’s Red Hot
1 1/4  tsp. kosher salt, more to taste
1 tsp. ground cumin
1/4 tsp. smoked paprika or ground chipotle
1/8 tsp. ground coriander
2 – 3 Tbsp. warm water

1. Add the sweet potato chunks to a small saucepan of lightly salted water over high heat. Boil for 12-14 minutes, until tender and drain.
2. While the sweet potatoes cook, add all the remaining ingredients, except for the water, to a food processor.
3. Add the drained sweet potatoes and process until smooth. Add 2 Tbsp. water and check consistency. Add last Tbsp. of water, if desired for a thinner hummus. Hummus can be served warm or refrigerated until needed.

Even Lollie liked it!

PS – I think the Queen of Schmootz is going to be so proud of me 🙂