Sweet Potato Hummus

I top the sweet potato hummus with brown butter and crispy fried sage leaves and a drizzle of thinned out creme fraiche to give it more of a fall flavor.

Course Appetizer

Cuisine Mediterranean, middle eastern

Prep Time 15

Cook Time 25

Servings

Calories 126kcal

Author Kylie Mazon-Chambers

Ingredients

2 cups diced sweet potato, about 1 medium sweet potato, peeled and diced
2 tablespoons extra-virgin olive oil
Kosher salt, as needed
1 (15-ounce ) can chickpeas, rinsed and drained
½ cup tahini
2 tablespoons freshly squeezed lemon juice
2 garlic cloves, smashed
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 tablespoons unsalted butter
10 small sage leaves
2 tablespoons crème fraîche

US Customary - Metric

Instructions

Heat oven to 400ºF (200ºC). Toss the sweet potatoes in the olive oil and spread in a single layer on a baking sheet. Season with salt, then bake until golden brown and extremely tender, about 20 minutes.
Remove the skins from the chickpeas by pinching with your pointer finger and thumb and discard.
Add the sweet potatoes, tahini, lemon, garlic, cinnamon and nutmeg to the bowl of a food processor with ¾ cup (177g) ice water and blend until pureed and smooth. Season with salt.
In another small bowl whisk together the creme fraiche with 2 tablespoons (30g) of water, adding more 1 teaspoon at a time until thinned.
Heat a small sauté pan over medium heat, add the butter and allow to melt and bubble. Add the sage leaves and fry swirling the the pan occasionally. Continue cooking until the butter is a toasty-brown color and has a nutty aroma. Immediately remove the brown butter to a small bowl. Set the sage aside on a plate.
Serve the hummus topped with the creme fraiche and chopped sage leaves and brown butter. Serve or store. The hummus can be made up to a week ahead of time and refrigerated in an airtight container.

Notes

Swaps and substitutions

Sage: Easily omit the sage and brown butter topping for a more traditional sweet potato hummus.
Dairy-free: Omit the creme fraiche and brown butter topping to make the recipe dairy-free.
Crème fraîche: Swap for sour cream in a pinch!

Nutrition