Peel sweet potato and cut up into 1 ½ inch cubes. Bring potato cubes to a boil over medium high heat. Once it starts to boil, turn down to low and simmer for 15-20 minutes, or until sweet potato is soft when pricked with a fork. Alternatively, you can roast or microwave the sweet potato to cook it.
Place cooked sweet potato and remaining ingredients in large food processor. Cover and process until smooth. If required, add 1 tbsp. of water at a time until it reaches desired consistency.
Cover and chill for at least 2 hours to allow flavours to blend together.
**If you have time to cook the chickpeas from scratch, this will create the best hummus. But I get it. Sometimes, we just need quick and easy so canned can be a good alternative.
**If you have the time, I strongly recommend removing the skins from the chickpeas as much as possible as it lends a more smooth and creamy texture to the hummus. The easiest way to accomplish this is to place the chickpeas in a large bowl of water and gently roll the chickpeas between your hands. The skins should float to the surface. Discard the skins and toss the chickpeas into the food processor!
**If you want the tastiest hummus, I would recommend roasting the sweet potato. It does take a little bit longer to cook, but the roasting brings out this natural sweetness in the sweet potato that's absolutely mouth watering.
**I strongly recommend using smoked paprika in this hummus. It brings out this amazing smokey flavour that kicks it up a notch.
Calories: 32kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 65mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 746IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg