Curry Hummus with Sweet Potato is a spicy take on the traditional dip. A great addition to the Fall season.
When I’m craving a slightly sweet snack these days, I’ve been turning to curry hummus with sweet potato.
This hummus is so tasty and really unique, with the rich flavors of sweet potato, almond butter, and spices like curry, cinnamon, and ginger. I also add just a bit of pure maple syrup to help bring out the “sweet” in the sweet potato.
I love hummus in general because it’s such a creamy, hunger-satisfying snack. But plain old hummus can get boring, so I love using this slightly sweet curry recipe to really mix things up.
I stick with the basic hummus base of garbanzo beans (chickpeas).
But then I add a lot of unique flavors to complement the sweet potato in the hummus, like almond butter, curry powder, cinnamon, and ginger.
Besides the fact that it’s so tasty, the side benefit to this hummus is that all of the ingredients are so nutritious too! The chickpeas are full of detoxifying fiber, the almond butter adds filling protein, the sweet potato is packed with vitamins (Vitamins A, B6, C, and D!), and the curry and cinnamon are full of antioxidants.
The recipe is simple too, and it makes enough hummus to last for a week’s worth of snacks and sandwiches.
Just roast a sweet potato in the oven (or cook it in the microwave for an easy time-saver). Then puree it along with all of the other ingredients in a food processor or blender. Add a bit of water until you reach the level of creaminess you prefer, and the hummus is ready to be served with crackers, pita chips, or spread over cinnamon toast! I also like to use this hummus to add a slightly sweet, curry-flavored compliment to veggie sandwiches and wraps.
Usually, I make a batch of this hummus on the weekend and then store it in an airtight container in the fridge so it’s right there and easy to grab whenever that craving hits for something slightly sweet, rich, and creamy!
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