We’re quickly approaching the last days of summer and this week I’ve found myself craving one of my favorite fall foods- roasted sweet potato. During autumn and winter there is nothing more warming and comforting than a big plate of roasted root veggies- but it’s still quite hot outside so I decided to make a chilled dish that incorporates the rich flavor of roasted sweet potato: Balsamic Roasted Sweet Potato Hummus.
This hummus is super flavorful and creamy but there’s no extra oil or tahini so it’s actually quite light. It’s sweet and a little tangy and goes perfectly with cut-up veggies, in a wrap or sandwich, or you can just eat it with a spoon!
Balsamic Roasted Sweet Potato Hummus
Makes 6-8 servings
What you’ll need:
- 1 medium sweet potato
- 4 cloves of garlic, peeled
- 1 tbs olive oil
- 1 can of garbanzo beans (or 1.5 cooked cups)
- 1 tbs balsamic vinegar
- 1 tbs gluten-free tamari
- dash of cayenne pepper
- salt and pepper to taste
- Preheat the oven to 375° and line a baking sheet with aluminum foil. Wash (and peel if not organic) sweet potato, and cut into pieces about 1″ thick. Thoroughly coat sweet potato and garlic in olive oil and place on a baking sheet. Bake for about 45 minutes (rotating after 25 minutes), until sweet potatoes become brown and caramelized.
- Let sweet potatoes and garlic cool then combine with remaining ingredients in blender and blend until smooth.
- Refrigerate until hummus is completely cool. Before serving, add an extra splash of balsamic vinegar on top. Enjoy with cut up veggies, chips, on a salad or with toast!
The next day I enjoyed my hummus leftovers on pieces of socca, a traditional italian crepe/pancake/bread made of chickpea flour. I’m still working on my socca recipe (hopefully it will be ready to share soon!) but until then here’s a basic recipe from the NY Times to start with!