Sweet Potato and Saffron Hummus


Sweet Potato and Saffron Hummus

Sweet Potato and Saffron Hummus
Kateryna Odyntsova

We’re always on the prowl for offbeat hummus recipes, and we found one recently at Hamersley’s Bistro in Boston. It married chickpeas with butternut squash and saffron so happily that we wanted to duplicate it as soon as we got home. We didn’t have cooked squash, but we found some mashed sweet potato in the fridge and loved the result. We’ve made it that way ever since, but you can always go with butternut instead. Serve with your favorite cut veggies or whole grain pita chips. Tips: This recipe is only easy if you have cooked chickpeas and sweet potato on hand. If you’re starting from scratch, it will be a bit of a project. In that case, use 2 cups canned chickpeas, rinsed and drained. And add vegetable broth instead of bean cooking liquid. You can buy peeled butternut in packages and boil as you would for Mashed Butternut Squash. One batch makes 24 (2-tablespoon) servings. Finally, chickpeas are always a challenge for a blender, so use a food processor if you have one.

Per serving: 32 calories, 1 g total fat, trace saturated fat, 0 mg cholesterol,
6 g total carbohydrate, 1 g dietary fiber, 1 g protein, 40 mg sodium.

Estimated Cook Time: < 30 minutes.
Difficulty: Easy.
Servings: 24

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2 comments Add a comment

  1. July

    Hey there! The dip sounds amazing, I made something similar for New Year’s :)
    Also I HAVE to ask, where on Earth did you get those bowls, because they are the cutest thing I have seen in a while!

    • TH Team

      We’re so happy you like our dip and our dishes! Trufflehead founder, Deborah Chud, bought them in a candy store in a Boston suburb. She collects animal ceramics.

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