Paleo Sweet Potato Hummus
Why This Recipe Works
For a paleo version of hummus, we said goodbye to the chickpeas and hello to earthy, vibrant sweet potatoes. We aimed to bring out the sweet potatoes’ subtle flavor by figuring out the best cooking method as well as the ideal balance of complementary ingredients. To keep things simple, we opted to microwave the sweet potatoes, which resulted in flavor that was nearly as intense as when we roasted them. Just 1/4 cup of tahini was enough to stand up to the sweet potatoes without overwhelming the hummus. To round out the flavor of the hummus, we added some warm spices: paprika, coriander, and cumin. The addition of chipotle and a single clove of garlic curbed the sweetness and accented the spices well, while a couple tablespoons of lemon juice brought all the flavors into focus.